vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Omelet, with Caramel Sauce
From Boston Cooking-School cook book, 1896
Serves 4
Serves 4.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
270Calories
4 gProtein
50 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories270 kcal
Protein4.4 g
Carbohydrates50 g
Fiber2 g
Sugars47 g
Total Fat9.3 g
Saturated Fat0.6 g
Monounsaturated Fat5 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol3.9 mg
Sodium2705 mg
Potassium172 mg
Calcium85 mg
Iron0.6 mg
Magnesium47 mg
Phosphorus109 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A16 mcg
Vitamin E4.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate8.7 mcg
Choline14 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 231. The excerpt below is the record exactly as published.
ALMOND OMELET, WITH CARAMEL %: SAUCE 4 3 eggs Few grains salt 34 tablespoon butter V4 teaspoon vanilla 1 cup Caramel Sauce (p. 605) 1% cup shredded almonds
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