ForkwiseJam-Filled Omelet
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 4 eggs, separated
- ¼ tsp salt
- 1 tbsp sugar
- 4 tbsp hot water
- 1 tbsp butter
- 3 tbsp jam, jelly or marmalade
- Powdered sugar, for dusting
Method
- Make a puffy omelet, leaving out the pepper and adding the sugar to the yolks.
- Before folding, spread the omelet with jam.
- Fold, turn onto a plate and dust with powdered sugar.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Jelly Omelet”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.