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Cheese Omelet
From The encyclopædia of practical cookery, 1890
Serves 1
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
1002Calories
57 gProtein
87 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories1002 kcal
Protein57 g
Carbohydrates87 g
Fiber4.9 g
Sugars7.4 g
Total Fat69 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.1 g
Omega-30.1 g
Cholesterol704 mg
Sodium2195 mg
Potassium551 mg
Calcium999 mg
Iron8.2 mg
Magnesium93 mg
Phosphorus977 mg
Zinc7.1 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A464 mcg
Vitamin E2.2 mg
Vitamin K9.3 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)7.3 mg
Folate196 mcg
Choline465 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 258. The excerpt below is the record exactly as published.
Cheese Omelet. — (1) Cut several small pieces of Cheese about iin. thick, arrange them on their edges round the sides of a baking-dish, and cover the bottom of the dish with sifted browned breadcrumbs ; place thin slices of Cheese over this, then three or four eggs, not broken, salt and pepper to taste, a little grated Cheese, and finally a layer of the browned breadcrumbs. Put a few small lumps of butter on the top, set the dish in the oven, and bake for from ten to fifteen minutes, or until the eggs are quite firm, but not hard. When done, serve as hot as possible. (2) Whip three eggs, and then add 2oz. of grated Parmesan Cheese and a little pepper and salt. Put loz. of butter
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