vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Omelette
From The Cook County cook book, 1912
Serves 3
A nice accompaniment to roast pork or boiled spare rib.
Presented as published in 1912. 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
526Calories
9 gProtein
113 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein9.4 g
Carbohydrates113 g
Fiber4.7 g
Sugars104 g
Total Fat15 g
Saturated Fat2.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol270 mg
Sodium96 mg
Potassium419 mg
Calcium57 mg
Iron1.5 mg
Magnesium23 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C14 mg
Vitamin A114 mcg
Vitamin E0.9 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline208 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 23. The excerpt below is the record exactly as published.
APPLE OMELETTE.— Pare and core 6 or 8 large cooking apples, stew in preserving pan till quite soft. Mash, add 1 cup sugar, an oz. of butter, and season with cinnamon. Let apples cool, put in 'beaten yolks of 4 eggs
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