Cream omelette

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration XII. En uges middage, s. 158 (falt i det fri)

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1
Make the batter
Whip the cream stiff and stir it a little at a time into the flour. Whisk the egg yolks with the sugar for 10 minutes and stir them in.
2
Add the whites
Fold in the stiffly whisked egg whites and the drop of lemon juice last.
3
Bake
Pour the batter into a greased and floured mould and bake in a hot oven (about 200 °C (390 °F)) for 20–30 minutes.
4
Serve
Serve with sugar or jam.

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