Cheese Omelet

Name: Cheese Omelet
Ingredients: four eggs; two dessert spoonfuls of cheese; a teaspoonful of finely minced parsley; a seasoning of salt and pepper

From The National home cook book, 1900

Presented as published in 1900. 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

337Calories

28 gProtein

2 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories337 kcal

Protein28 g

Carbohydrates1.8 g

Fiber0 g

Sugars0.8 g

Total Fat23 g

Saturated Fat8.6 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol756 mg

Sodium366 mg

Potassium294 mg

Calcium202 mg

Iron3.6 mg

Magnesium28 mg

Phosphorus454 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C2 mg

Vitamin A365 mcg

Vitamin E2.2 mg

Vitamin K25 mcg

Vitamin B60.3 mg

Vitamin B121.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.2 mg

Folate99 mcg

Choline588 mg

Caffeine0 mg

Water158 g

As published

This recipe was extracted from The National home cook book (1900), page 57. The excerpt below is the record exactly as published.

CHEESE OMELET—These form a particularly pea ee little dish. To four eggs allow two dessert spoonfuls of eee cheese, a teaspoonful of finely minced parsley and a seasoning of salt and pepper

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