vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cepes Omelet
From The encyclopædia of practical cookery, 1890
Serves 1
Refer to the method for making omelets.
Presented as published in 1890. 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
867Calories
76 gProtein
7 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories867 kcal
Protein76 g
Carbohydrates6.8 g
Fiber0 g
Sugars2.2 g
Total Fat80 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2298 mg
Sodium858 mg
Potassium849 mg
Calcium346 mg
Iron11 mg
Magnesium81 mg
Phosphorus1198 mg
Zinc8 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C0.2 mg
Vitamin A960 mcg
Vitamin E6.3 mg
Vitamin K1.8 mcg
Vitamin B61.1 mg
Vitamin B125.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.8 mg
Niacin (B3)0.5 mg
Folate289 mcg
Choline1764 mg
Caffeine0 mg
Water495 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 218. The excerpt below is the record exactly as published.
Cepes Omelet. — Fry six Cepes cut into small pieces in j-oz. of butter for two minutes. Beat twelve eggs in a bowl, season with 1 pinch of salt and i pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.