vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
American Cheese Omelet (Omelette an Fromage Americaine)
From The Swedish, French, American cook book, 1918
Serves 1
Lunch or supper dish.
Presented as published in 1918. 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
446Calories
22 gProtein
6 gCarbs
48 gFat
Full nutrition (30 nutrients)
Calories446 kcal
Protein22 g
Carbohydrates6.4 g
Sugars3.2 g
Total Fat48 g
Saturated Fat22 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1.3 g
Omega-30.2 g
Cholesterol151 mg
Sodium2024 mg
Potassium184 mg
Calcium1057 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus661 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D9.1 mcg
Vitamin A366 mcg
Vitamin E1 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Choline23 mg
Water51 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 396. The excerpt below is the record exactly as published.
American Cheese Omelet * Omelette an Fromage Americaine Make an omelet [see recipe: French Omelet] from as many eggs as are needed — allowing one for each person. Put a tablespoon butter in a pan, add the eggs to the butter, draw from one side to the other — carefully, so as not to break; then put in the centre half a cup of American cheese that is seasoned with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.