A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Serve immediately with creamy sauce.
Preserved exactly as written in the original source
Let the milk come to a boil
Beat the flour and butter together
add to them gradually the boiling milk and cook eight minutes
stirring often
beat the sugar and the yolks of the eggs together
add to the cooked mixture and set away to cool
When cool, beat the whites of the eggs to a stiff froth and add to the mixture
Bake in a buttered pudding-dish for twenty minutes in a moderate oven
Serve immediately with creamy sauce
Modern guidance to help you succeed with this vintage recipe
This is actually a soufflé rather than an omelet, relying on steam and air for lift. Beating egg whites to stiff peaks traps air bubbles, which expand when heated, creating rise. The cooked flour-butter-milk base (a simplified béchamel) provides structure that sets during baking, supporting the delicate foam. Adding beaten yolks to the cooled base prevents them from scrambling while contributing richness and emulsifying properties.
The flour-butter-milk base can be prepared up to 1 day ahead through step 6, stored covered in the refrigerator. Bring to room temperature before folding in the beaten egg whites and baking. The egg whites must be beaten and the dish baked just before serving.
This dish does not store well and must be served immediately upon baking. Like all soufflés, it will deflate within minutes of leaving the oven and cannot be successfully reheated.
AI-generated tips from Chef Cecil's culinary database
The flour-butter-milk base can be prepared up to 1 day ahead through step 6, stored covered in the refrigerator. Bring to room temperature before folding in the beaten egg whites and baking. The egg whites must be beaten and the dish baked just before serving.
This dish does not store well and must be served immediately upon baking. Like all soufflés, it will deflate within minutes of leaving the oven and cannot be successfully reheated.
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