Mrs. S.T. Rorer, Many Ways for Cooking Eggs — Sweet Omelets (1907)
“ Put over the omelet four tablespoonfuls of rum; touch a lighted match to the rum, and carry the omelet to the table, burning. Baste it with the burning rum until the alcohol is entirely burned off. SWISS SOUFFLEAllow one egg to each person. Have everything in readiness. The maraschino cherries must be drained free from the liquor. Separate the eggs. Beat the whites until they are stiff. Add a level tablespoonful of powdered sugar to each white, and beat until dry and glossy. ”
