Cheese Omelet III

Name: Cheese Omelet III
Ingredients: yolks of 2 eggs; salt and pepper; 2 tbsp. hot water; whites of 4 eggs; i c. grated cheese; i tbsp. butter

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

578Calories

49 gProtein

18 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories578 kcal

Protein49 g

Carbohydrates18 g

Fiber0 g

Sugars0.1 g

Total Fat45 g

Saturated Fat19 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol137 mg

Sodium4464 mg

Potassium227 mg

Calcium1079 mg

Iron0.6 mg

Magnesium43 mg

Phosphorus774 mg

Zinc5.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A277 mcg

Vitamin E0.6 mg

Vitamin K2.1 mcg

Vitamin B60.1 mg

Vitamin B121.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.1 mg

Folate7.3 mcg

Choline17 mg

Caffeine0 mg

Water163 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 44. The excerpt below is the record exactly as published.

Cheese Omelet III Ingredients: yolks of 2 eggs salt and pepper 2 tbsp. hot water whites of 4 eggs i c. grated cheese i tbsp. butter

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