vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Omelet
From Original White House Cookbook, 1887
Serves 2
Very good served with broiled sparerib or roast pork.
Presented as published in 1887. 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
638Calories
13 gProtein
130 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein13 g
Carbohydrates130 g
Fiber2.9 g
Sugars123 g
Total Fat16 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol388 mg
Sodium144 mg
Potassium344 mg
Calcium69 mg
Iron2 mg
Magnesium21 mg
Phosphorus224 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C9 mg
Vitamin A165 mcg
Vitamin E1.2 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline302 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 102. The excerpt below is the record exactly as published.
APPLE OMELET. Apple omelet, to be served with broiled sparerib or roast pork, is very delicate. Take nine large, tart apples, four eggs, one cup of sugar, one tablespoonful of butter; add cinnamon or other spices to suit your taste
Cook this with the app: pantry check, scaling, and the assistant.