The 1901 Cookbook Archive
No. 1687 — Jam Omelette with Cream Béchamel
English historical translation of Molokhovets recipe No. 1687 from the 1901 Russian cookbook, retaining original methods and measures.
Cream twelve yolks with two spoonfuls sugar and fold in twelve beaten whites.
Bake several thin omelettes in buttered small skillets; invert, fill each with thick raspberry jam and fold into quarters.
Keep warm on a dish arranged in a ring.
For sauce mix one spoonful fresh butter, one full spoonful flour, two sugar lumps and one and a half glasses cream. Boil, add lemon zest, cinnamon or vanilla and pour over.
To provide
6–8 eggs and 2 spoonfuls sugar 1½ glasses cream and 1½ spoonfuls butter | Lemon zest, cinnamon or vanilla 1 spoonful flour, 1 spoonful sugar and 1 spoonful butter |
Historical editorial note: The method says twelve eggs, the supply table six to eight.
Original source: Read Russian recipe No. 1687. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.