A Fregesey of Egges, otherwise known as an Apple Omelette

Original Recipe:

A Fregesey of Egges.

BEat a dozen of Egs with Creame, Sugar, Nutmeg, Mace, Rosewater, and a Pomewater cut ouerthwart in slices: put them into the Frying-pan with sweet Butter, and the Apples first: when they be almost enough take them vp, and cleanse your Pan: put in sweet Butter, and make it hot: put in halfe the Egges and Creame at one time: stirre it with a Sawcer, or such a thing. Take it out, and put it in a Dish, put in the rest of the Egges and Creame, like the former, and then put in your Apples round about the batter. Then cast on the other side on the top of it, and keepe it from burning with sweet Butter. When it is fryed on both sides enough wring on the iuyce of an Orenge, and serue it in.

from A New Booke of Cookerie by John Murrell in 1615


Modern Interpretation:

Ingredients:

3 eggs
2 Tbsp cream
3/4 Tbsp sugar
1/2 tsp nutmeg
1/4 tsp mace
1/4 tsp rosewater
1/2 apple, peeled and sliced
1 Tbsp orange juice
2 Tbsp butter

Instructions:
Mix together the eggs, cream, sugar, nutmeg, mace, and rosewater in a bowl. Peel and slice the apple. Put 1 Tbsp butter into one pan and 1 Tbsp butter into another pan. Melt the butter. Heat the apple slices on medium heat for a few minutes to soften them up in one pan. Pour the egg mixture into the other pan. Add the apples to the mixture. Fry both sides of the mixture. When both sides are cooked, spread the orange juice on top. Serve and enjoy!

For video instructions, please click here.