Baked Cheese Omelet

Name: Baked Cheese Omelet
Ingredients: Two eggs; two cups milk; one small cup grated cheese; one small cup fine bread-crumbs; salt to taste; Cayenne pepper to taste; one tablespoonful melted butter

From What to eat, how to serve it, 1891

Serve with toasted crackers.

Presented as published in 1891. 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

1044Calories

65 gProtein

38 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories1044 kcal

Protein65 g

Carbohydrates38 g

Fiber0 g

Sugars24 g

Total Fat70 g

Saturated Fat38 g

Monounsaturated Fat18 g

Polyunsaturated Fat4.3 g

Omega-30.3 g

Cholesterol565 mg

Sodium2457 mg

Potassium1096 mg

Calcium1734 mg

Iron2.3 mg

Magnesium113 mg

Phosphorus1464 mg

Zinc8.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A685 mcg

Vitamin E2.2 mg

Vitamin K3.3 mcg

Vitamin B60.6 mg

Vitamin B125.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.7 mg

Folate55 mcg

Choline400 mg

Caffeine0 mg

Water535 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 33. The excerpt below is the record exactly as published.

Baked Cheese Omelet. Toasted Crackers. Strawberry Jam. Cocoa. Baked Cheese Omelet — Two eggs, two cups milk, one small cup grated cheese, one small cup fine bread-crumbs, salt and Cayenne pep- per to taste, one tablespoonful melted but- te

Cook this with the app: pantry check, scaling, and the assistant.