Apple Omelet
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
The addition of pinon or pine nut-butter improves flavor.
Presented as published in 1909. 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
781Calories
27 gProtein
132 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories781 kcal
Protein27 g
Carbohydrates132 g
Fiber9.4 g
Sugars112 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol744 mg
Sodium307 mg
Potassium929 mg
Calcium148 mg
Iron4 mg
Magnesium54 mg
Phosphorus476 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C29 mg
Vitamin A334 mcg
Vitamin E2.5 mg
Vitamin K4.9 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.8 mg
Folate94 mcg
Choline613 mg
Caffeine0 mg
Water777 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 33. The excerpt below is the record exactly as published.
APPLE OMELET. Pare and core four large apples. Boil until tender and rub thru sieve; beat smooth while hot and add one table- spoonful cocoanut butter, three tablespoonfuls sugar and one-half teaspoonful ground cinnamon. Whip separately the whites and yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.