Cheese Omelet

Name: Cheese Omelet
Ingredients: 6 eggs; a teacupful of thick cream; about 2 tablespoonfuls of grated Parmesan cheese; some pepper; some salt

From Wholesome cookery, 1887

Presented as published in 1887. 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

913Calories

11 gProtein

26 gCarbs

87 gFat

Full nutrition (34 nutrients)

Calories913 kcal

Protein11 g

Carbohydrates26 g

Fiber6.3 g

Sugars0.2 g

Total Fat87 g

Saturated Fat50 g

Monounsaturated Fat18 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol251 mg

Sodium250 mg

Potassium580 mg

Calcium353 mg

Iron2.5 mg

Magnesium61 mg

Phosphorus244 mg

Zinc1.3 mg

Copper0.3 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E0.3 mg

Vitamin K47 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate4.9 mcg

Choline4.4 mg

Caffeine0 mg

Water142 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 56. The excerpt below is the record exactly as published.

Cheese Omelet. Beat up 6 eggs in the usual manner ; add a tea- cupful of thick cream, about 2 tablespoonfuls of grated Parmesan cheese, and some pepper

Cook this with the app: pantry check, scaling, and the assistant.