gluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Omelet
From The New century cook book, 1899
Serves 3
Presented as published in 1899. 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
658Calories
45 gProtein
2 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein45 g
Carbohydrates2.5 g
Fiber0 g
Sugars2.1 g
Total Fat52 g
Saturated Fat31 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol480 mg
Sodium674 mg
Potassium188 mg
Calcium842 mg
Iron4 mg
Magnesium63 mg
Phosphorus894 mg
Zinc3 mg
Copper0.9 mg
Manganese0.3 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A672 mcg
Vitamin E1.4 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)2.2 mg
Folate55 mcg
Choline315 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 65. The excerpt below is the record exactly as published.
Cheese Omelet. To six or seven eggs well beaten, add a tea cup of water, salt and pepper. If cheese is hard, grate a cupful and stir in, put a tablespoonful of lard in skillet and when hot add the pre- pared omelet; as it hardens loosen it up gently until it all is cooked, then turn up the sides right and left, taking hold of the handle of the skillet turn out on platter and garnish with water- cress or parsley. If cheese is soft use instead of grated, one-half or three-fourth cups of cheese
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