vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Omelet
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
382Calories
32 gProtein
4 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories382 kcal
Protein32 g
Carbohydrates4.3 g
Fiber0 g
Sugars0.8 g
Total Fat25 g
Saturated Fat9.8 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol764 mg
Sodium683 mg
Potassium318 mg
Calcium314 mg
Iron3.6 mg
Magnesium32 mg
Phosphorus541 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A372 mcg
Vitamin E2.2 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate95 mcg
Choline591 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 145. The excerpt below is the record exactly as published.
Four eggs. Four tablespoonfuls of milk. Butter the size of a walnut. Break the eggs into a bowl with the milk and whip thoroughly. Put the butter in the chafing dish, and when very hot run the eggs into it, allowing it to cook until thick. Use a thin-bladed knife to loosen it from the bottom, but do not stir it. When done, carefully roll the edges over until all rolled up. Serve on a hot plate. CHEESE OMELET (Blazer). Make the same as Plain Omelet, and as soon as it begins to thicken sprinkle in three tablespoonfuls of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.