The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

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A Sweet Omelet

997. Mix and crush six macaroons with a little brandy and six ounces of sifted sugar; beat the yolks of six eggs smooth, and add the other ingredients to this gradually. Have ready the whites, beaten to a stiff froth, and stir in a little at a time; then melt four ounces of butter in an omelet pan, and put in the mixture, stirring to the last. When the omelet is hot, and has begun to colour, transfer it to a buttered dish, and bake from five to ten minutes, till it is puffed. Sift sugar over, and serve immediately.

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