Apple Omelet

Name: Apple Omelet
Ingredients: apples; one tablespoonful butter; sugar to sweeten; a little cinnamon; five eggs

From Physical culture cook book, 1901

Grated raw apples are preferable to stewed.

Presented as published in 1901. 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

465Calories

32 gProtein

31 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories465 kcal

Protein32 g

Carbohydrates31 g

Fiber2.9 g

Sugars24 g

Total Fat35 g

Saturated Fat7.9 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol961 mg

Sodium356 mg

Potassium550 mg

Calcium153 mg

Iron4.5 mg

Magnesium39 mg

Phosphorus522 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D5 mcg

Vitamin C9 mg

Vitamin A404 mcg

Vitamin E2.7 mg

Vitamin K2.1 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.4 mg

Folate118 mcg

Choline743 mg

Caffeine0 mg

Water388 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 37. The excerpt below is the record exactly as published.

Apple Omelet. — Stew apples as for apple sauce. Beat well with one tablespoonful but- ter, sugar to sweeten and a little cinnamon. When perfectly cold add five eggs

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