vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Omelet
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
96Calories
7 gProtein
3 gCarbs
6 gFat
Full nutrition (30 nutrients)
Calories96 kcal
Protein6.7 g
Carbohydrates2.8 g
Sugars0 g
Total Fat6.4 g
Saturated Fat3.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol20 mg
Sodium399 mg
Potassium42 mg
Calcium202 mg
Iron0.1 mg
Magnesium8 mg
Phosphorus145 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate1.4 mcg
Choline3.2 mg
Water5.2 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 185. The excerpt below is the record exactly as published.
Cheese Omelet. Make the same as plain omelet, and as soon as it begins to thicken, sprinkle in three table- spoonfuls of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.