Cheese Omelet
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
64Calories
4 gProtein
2 gCarbs
4 gFat
Full nutrition (30 nutrients)
Calories64 kcal
Protein4.5 g
Carbohydrates1.9 g
Sugars0 g
Total Fat4.3 g
Saturated Fat2.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol13 mg
Sodium266 mg
Potassium28 mg
Calcium134 mg
Iron0.1 mg
Magnesium5.3 mg
Phosphorus96 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin A35 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline2.1 mg
Water3.5 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 57. The excerpt below is the record exactly as published.
CHEESE OMELET. Is made by adding two tablespoonsful of grated cheese to the egg mixture, with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.