vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Baked Omelet
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
636Calories
43 gProtein
36 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein43 g
Carbohydrates36 g
Fiber0 g
Sugars24 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium470 mg
Potassium1028 mg
Calcium714 mg
Iron4.4 mg
Magnesium86 mg
Phosphorus905 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)1.7 mg
Folate119 mcg
Choline675 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 62. The excerpt below is the record exactly as published.
Flour, 2 tablespoons. Egg, 1. Sugar, 1/2 cup. Cherry juice, i/2 cup. Boiling water, 1 cup. Chopped cherries, y2 cup. Mix flour and sugar and pour on boiling water. Stir and let boil a moment, then pour slowly over the beaten egg. Beat a moment then add cherry juice and cherries chopped fine. f • £0T^<- ltU^*f * •» ' /K±y; Jl^*'*^.^ ...' *+- , •* *•'• w •«* A EGG AND CHEESE DISHES. 137 BAKED OMELET. Milk, 1 pint. Flour, "2 tablespoons. Eggs, 4. Salt and pepper.
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