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Baked Omelet Pudding
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 Persons.
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
125Calories
6 gProtein
14 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein6.5 g
Carbohydrates14 g
Fiber0.5 g
Sugars13 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium92 mg
Calcium32 mg
Iron1 mg
Magnesium7.4 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C8.8 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline148 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 121. The excerpt below is the record exactly as published.
BAKED OMELET PUDDING. Quantity for 6 Persons. 6 eggs ^ grated lemon peel 6 tbsps. of sugar
Cook this with the app: pantry check, scaling, and the assistant.