vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Omelet
From The household (of the Detroit free press), 1886
Serves 1
Not hot, but warm.
Presented as published in 1886. 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
505Calories
19 gProtein
76 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein19 g
Carbohydrates76 g
Fiber0 g
Sugars76 g
Total Fat25 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol589 mg
Sodium215 mg
Potassium211 mg
Calcium87 mg
Iron2.7 mg
Magnesium18 mg
Phosphorus300 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 406. The excerpt below is the record exactly as published.
APPLE OMELET. Six large pippins or other tart apples, one tablespoonful of butter, three eggs, six tablespoonfuls of white sugar, nutmeg to the taste, and 484 FRUITS. one teaspoonful of rosewater
Cook this with the app: pantry check, scaling, and the assistant.