The 1901 Cookbook Archive
No. 1689 — Omelette with Ham or Truffles
English historical translation of Molokhovets recipe No. 1689 from the 1901 Russian cookbook, retaining original methods and measures.
Beat twelve to fifteen yolks with half a pound minced ham or four to five chopped truffles.
Season with salt and white allspice pepper, fold in the same number of whipped whites and pour into hot butter in a frying pan.
Bake in a hot oven about eight minutes, invert onto a dish, roll, slice diagonally and serve.
To provide
12–15 eggs and ½ pound ham 4–5 truffles | Salt and pepper ¼ pound butter |
Original source: Read Russian recipe No. 1689. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.