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Dessert

Omelette

A sweet rolled omelette with raisins, sugar, and cinnamon, finished with cream or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Raisin and cinnamon are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,390 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Omelette

Ingredients

Directions

Make the omelettes

  1. Fry five or six very thin omelettes.

  2. On each omelette, place a little melted butter, bread crumbs fried in butter, raisins, sugar, and cinnamon.

  3. Roll up each omelette.

Cook

  1. Pour ½ cup of cream or milk over them and let them boil carefully for a few minutes.

  2. Place the basin into the cooker with one hot radiator underneath and one on top.

  3. Cook for one hour.

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.

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. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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
Form the thin omelette wrappers that hold the filling together.
Melted butter
Adds richness and helps the bread crumbs brown and taste nutty when fried.
Bread crumbs
Soak up butter and cream, giving the filling body and a softer texture.
Raisins
Add sweetness and chewy texture to the filling.
Sugar
Adds sweetness and balances the cinnamon.
Cream or milk
Adds moisture and richness as the rolls simmer in the liquid.

The step that matters

Simmering the rolled omelettes in cream or milk. Boiling too hard can curdle dairy and toughen the eggs. A gentle simmer keeps the cream smooth and the omelette rolls tender.

Swap the raisin

How well each one fits the dish's main ingredients (egg, butter, bread, sugar, cinnamon, cream):

  1. Vanillafits better
  2. Figfits about as well
  3. Raisinthe original
  4. Applefits about as well

Fit is the average pairing score against egg, butter, bread, sugar, cinnamon, cream. 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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