vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apricot Omelet
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
38 gProtein
28 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein38 g
Carbohydrates28 g
Fiber0.1 g
Sugars18 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium442 mg
Potassium445 mg
Calcium176 mg
Iron5.4 mg
Magnesium38 mg
Phosphorus595 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C3.5 mg
Vitamin A484 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 415. The excerpt below is the record exactly as published.
APRICOT OMELET Season the omelet as above, and, when about to roll it up, garnish it inside with two tablespoonfuls of apricot jam per six eggs
Cook this with the app: pantry check, scaling, and the assistant.