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Cheese Omelet
From Harper's cook book encyclopædia, 1902
Serves 1
Time: four to five minutes to fry.
Presented as published in 1902. 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
350Calories
24 gProtein
7 gCarbs
25 gFat
Full nutrition (31 nutrients)
Calories350 kcal
Protein24 g
Carbohydrates7.4 g
Sugars0 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol76 mg
Sodium1045 mg
Potassium124 mg
Calcium754 mg
Iron0.3 mg
Magnesium29 mg
Phosphorus522 mg
Zinc3.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin A212 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B121.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate6 mcg
Choline12 mg
Water24 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 89. The excerpt below is the record exactly as published.
Cheese Omelet. — Prepare the eggs as for a plain omelet. Mix with them 2 ozs. of finely grated Parmesan cheese, a small pinch of salt, and two pinches of pepper. Fry the omelet in the usual way. An ounce of Gruyere cheese
Cook this with the app: pantry check, scaling, and the assistant.