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Macaroon Omelet

A sweet omelet made with eggs, water, flour, baking powder, and crushed macaroons, fried and broiled, then topped with powdered sugar and fruit garnish.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Macaroon Omelet

Ingredients

Directions

Make the omelette batter

  1. Combine six eggs, six tablespoonfuls water, pinch of salt, six macaroons rolled into coarse crumbs, one large spoonful flour, and ½ teaspoon baking powder.

  2. Mix the baking powder with the flour and gradually add the water and the unbeaten eggs.

  3. Beat well, then add the salt and the macaroons.

Cook and finish the omelette

  1. Fry slowly in hot butter.

  2. When almost done, put under the broiler to make it puff up.

  3. Remove carefully and sprinkle powdered sugar over it.

  4. Garnish with eighths of lemons and a large spoonful of currants or raspberry or strawberry jelly.

  5. Squeeze lemon over the omelet if desired.

Make the orange sauce

  1. Soak ½ box Plymouth Rock gelatin in one cup cold water.

  2. When dissolved, add one cup boiling water.

  3. Take the juice of six oranges and one lemon, the rind of one orange, part of the lemon rind, and three cups of sugar.

  4. Stir well, but do not put on the fire.

  5. Add the gelatin.

  6. Let cool, then for 15 minutes beat into it the whites of three beaten eggs.

  7. Serve in sherbet cups with whipped cream.

  8. In warm weather, prepare the day before using.

Nutrition, whole recipe (rough)

718Calories
22 gProtein
7 gFat
143 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Currant + orangetop 15% of all pairs
    Smell alikelow
    Cooked together2,034 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Beaten eggs set and puff the omelette, giving it structure and lift.
Macaroons
Crumbs add sweetness, almond flavour and a tender, moist texture to the batter.
Flour
Starch gives the batter body so it holds together when fried.
Baking powder (in the method)
Releases gas in the batter, helping the omelette rise and puff.
Gelatin
Sets the orange mixture into a soft, sliceable body.
Oranges
Juice provides acidity and aroma, and sugar balances it in the sauce.

The step that matters

Beat the eggs into the gelatin mixture after it has cooled. Egg whites hold air only when beaten and kept free of fat, and the gelatin must be cool but still liquid so the foam stays light instead of collapsing or setting in lumps.

Swap the currant

How well each one fits the dish's main ingredients (sugar, egg, flour, orange, lemon):

  1. Raisinfits better
  2. Vanillafits better
  3. Limefits better
  4. Currantthe original

Fit is the average pairing score against sugar, egg, flour, orange, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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