Alright all you cooking fans, this week I have another recipe for you from our 1900 kitchen cookbooks!
This recipe comes from the Boston Cooking School Cookbook. There are several omelet recipes in this cookbook that aren’t common today (jelly omelet, anyone?), but I chose this one because I found it to be particularly unique. I have included the Boston Cooking School Cookbook’s instructions for making a plain omelet in case anyone needs an omelet primer! As a caveat, the ingredients list isn’t in the proper order.
2 tablespoons powdered sugar
Few grains salt
1 teaspoon lemon juice
1/2 tablespoon butter
2 1/2 tablespoons orange juice
Separate yolks from whites. Beat yolks until thick and lemon colored; add salt, lemon juice and orange juice. Beat whites until stiff and dry, cutting and folding them into the first mixture until they have taken up mixture. Heat pan, and butter sides and bottom. Turn in mixture, spread evenly, place on range where it will cook slowly. When well “puffed” and delicately browned underneath, place pan on center grate of oven to finish cooking. Omelet is cooked when firm to the touch when pressed by the finger.
Remove skin from oranges and cut in slices, lengthwise. Fold in one-third of the slices of orange, well sprinkled with powdered sugar; put remaining slices around omelet, and sprinkle with sugar.
Kate’s Notes: I will freely admit I have not yet tried this recipe, but I would recommend using a preheated pan and a 350 degree oven for making the omelet. Since oranges were still somewhat novel for Iowans in 1900, several of the recipes that incorporate oranges call for them to be sweetened; I suspect that if you want to leave the sugar off of some of the slices it will not make a huge difference.