vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Baked Omelet
From Miss Parloa's kitchen companion, 1887
Serves 1
Ensure to fold the omelet before serving.
Presented as published in 1887. 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
533Calories
43 gProtein
15 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein43 g
Carbohydrates15 g
Fiber0 g
Sugars7 g
Total Fat44 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1162 mg
Sodium3277 mg
Potassium611 mg
Calcium584 mg
Iron6.2 mg
Magnesium54 mg
Phosphorus825 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D7.2 mcg
Vitamin C0 mg
Vitamin A519 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.9 mg
Folate154 mcg
Choline904 mg
Caffeine0 mg
Water339 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 220. The excerpt below is the record exactly as published.
Baked Omelet. For six persons use half a dozen eggs, half a cupful of milk, one table-spoonful of flour, one teaspoonful of baking-powder, one large teaspoonful of salt, and one generous table-spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.