Apple Omelet
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
996Calories
10 gProtein
222 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories996 kcal
Protein9.8 g
Carbohydrates222 g
Fiber11 g
Sugars206 g
Total Fat26 g
Saturated Fat4.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol582 mg
Sodium34 mg
Potassium274 mg
Calcium207 mg
Iron2.3 mg
Magnesium21 mg
Phosphorus217 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C148 mg
Vitamin A197 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate97 mcg
Choline429 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 56. The excerpt below is the record exactly as published.
tablespoonful butter, when melted add i tablespoonful flour, stir, and when thick add gradually 1 pint hot milk. TUESDAY, APRIL 25 Breakfast.— Indian Mush with Cream. Scrambled Eggs. Warmed Potatoes. Bread and Butter. Coffee. Dinner.— Corned Beef. Cold Slaw. Boiled Potatoes. Bread and Butter. Beets Apple Pie. Cheese. Supper. —Thin Bread and Butter. Apple Omelet. Cheese. Cake. Chocolate. AiTiE Omelet — Steam tart apples, mash and drain quite dry. Take i pint of the pulp, and mix with the yolks of three eggs, i cup sugar, juice of K a lemon, grated rind of a whole lemon, Ustly add the beaten whites. Brown cup of soft, tine bread crumbs
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