No. 1688 — Omelette with Cherry Filling
English historical translation of Molokhovets recipe No. 1688 from the 1901 Russian cookbook, retaining original methods and measures.
Cream twelve yolks with half a glass sugar and zest of half a lemon or cinnamon, add three spoonfuls melted butter and a third glass flour, then fold in twelve whipped whites.
Heat a large frying pan with butter, pour in batter and bake ten to fifteen minutes.
Spread with thick cherry or blackcurrant jam, roll and bake five minutes more.
Slice diagonally, arrange in a garland and dust with sugar.
For the centre combine a glass cherry syrup and a teaspoon potato flour with six whipped whites, pile inside the ring and bake briefly.
To provide
⅓ glass fine sugar and 7 eggs ⅓ glass flour and ¼ pound butter Zest of ½ lemon or cinnamon | 1 glass jam 1 glass cherry syrup and 6 whites |