OMELET SOUFFLE, SWEET
In making an omelet souffle, sweet, you can proceed in exactly the same manner as making a cheese souffle, with the exception that you add two tablespoonfuls of powdered sugar instead of two tablespoonfuls of grated cheese. The omelet will, however, require flavoring of some kind, the two most delicate being vanilla and orange-flower water. You can flavor it with lemon by rubbing a few lumps of sugar on the outside of a lemon, and then pounding this with the powdered sugar. It must be pounded very thoroughly and mixed very carefully, or else one part of the omelet will taste stronger of lemon than the other. Some powdered sugar should be shaken over the top of the souffle just before serving.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
