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Apricot Omelet
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Presented as published in 1913. 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
718Calories
22 gProtein
107 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein22 g
Carbohydrates107 g
Fiber0 g
Sugars6.7 g
Total Fat27 g
Saturated Fat4 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol465 mg
Sodium193 mg
Potassium2393 mg
Calcium143 mg
Iron9.8 mg
Magnesium91 mg
Phosphorus436 mg
Zinc2.8 mg
Copper0.8 mg
Manganese0.5 mg
Vitamin D2.5 mcg
Vitamin C11 mg
Vitamin A960 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.8 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate64 mcg
Choline368 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 122. The excerpt below is the record exactly as published.
Apricot Omelet Coffee * 4 pricot Omelet-—Cut 6 preserved ap- ricots into dice, and heat up in a little fruit juice. Beat up 5 eggs, add pinch of salt and 1 tablespoon sugar. Melt in an omelet pan or frying pan 2 tablespoons Crisco
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