Baked Cheese Omelet
From Cooking in the elementary schools, January, 1922, 1922
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
No method was recorded for this recipe.
Nutrition per serving
731Calories
48 gProtein
32 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein48 g
Carbohydrates32 g
Fiber0 g
Sugars18 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol150 mg
Sodium5767 mg
Potassium773 mg
Calcium1527 mg
Iron0.6 mg
Magnesium86 mg
Phosphorus1140 mg
Zinc6.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A394 mcg
Vitamin E0.8 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate7.3 mcg
Choline82 mg
Caffeine0 mg
Water350 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 4. The excerpt below is the record exactly as published.
11/2 c. milk 1/2 t. salt 1 egg 3 T. raisins 1. Beat egg slightly. 2. Add milk and remaining ingredients. 3. Put into buttered baking dish. 4. Bake in medium oven ^ hour. Page 14 OMELETS French Omelet 6 eggs 1 t. salt 6 T. milk 1 T. fat 1. Beat eggs slightly. 2. Add milk and salt. 3. Heat pan, melt fat and add egg mixture. 4. In cooking a French Omelet do not stir or break into pieces. 5. Lift edges with a knife and tip pan so that liquid portion runs into the bottom of the pan. 6. When brown on bottom, fold and turn onto a hot platter. Fluffy Omelet Same amounts as above. 1. Separate yolks from whites. 2. To yolks add salt and beat until thick and lemon colored. 3. Add milk. 4. Beat whites until stiff and fold into first mixture. 5. Heat pan and add fat and the mixture. 6. Cook slowly until puffed and brown on the bottom. 7 Fold. (Note: If not cooked on top, place in oven or brown under flame a few minutes before folding. Note : Whites of eggs will curdle if beaten too much.) Plain Omelet Plain Omelet is the same as Fluffy Omelet, except that yolks and whites are not separated in the beating. Souffle Omelet 4 eggs 1 c. medium white sauce A Souffle Omelet may be made either as a fluffy or plain omelet by sub- stituting white sauce for the milk. Baked Cheese Omelet 6 eggs, beaten separately 1 c. grated cheese 11/2 c. milk 11/2 t. salt A little paprika
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