Aunt Elinor's Souffle Omelet
From The Aunts' Cook Book, 1922
This is the base for a rum omelet.
Presented as published in 1922. 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
295Calories
26 gProtein
2 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories295 kcal
Protein26 g
Carbohydrates2.1 g
Fiber0 g
Sugars1.5 g
Total Fat20 g
Saturated Fat6.5 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol746 mg
Sodium290 mg
Potassium299 mg
Calcium131 mg
Iron3.5 mg
Magnesium26 mg
Phosphorus411 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A325 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline591 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 15. The excerpt below is the record exactly as published.
Aunt Elinor's Souffle Omelet Beat yolks and whites of eggs separately. Salt and pepper. (Omit pepper for all sweet omelets.) Add dessert-spoonful of milk to each egg.
Cook this with the app: pantry check, scaling, and the assistant.