vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Celestine Omelet
From A guide to modern cookery, 1909
Serves 3
Presented as published in 1909. 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
622Calories
6 gProtein
79 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein6.2 g
Carbohydrates79 g
Fiber1.2 g
Sugars54 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol204 mg
Sodium98 mg
Potassium204 mg
Calcium88 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus131 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C9.4 mg
Vitamin A53 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline109 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 431. The excerpt below is the record exactly as published.
CELESTINE OMELET Make an omelet from two eggs, and garnish it either with cream, stewed fruit or jam. Make a somewhat larger omelet, and stuff it with a different garnish from the one already used ; enclose the first omelet in the second, and roll the latter up in the usual way. Sprinkle with icing sugar
Cook this with the app: pantry check, scaling, and the assistant.