vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Omelette
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
607Calories
37 gProtein
9 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein37 g
Carbohydrates8.8 g
Fiber0 g
Sugars6.4 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol314 mg
Sodium859 mg
Potassium339 mg
Calcium980 mg
Iron1.1 mg
Magnesium51 mg
Phosphorus741 mg
Zinc5.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A477 mcg
Vitamin E1.4 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline169 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 88. The excerpt below is the record exactly as published.
Cheese Omelette. 1 breakfastcupful Milk, ^ lb. Cheese, 2 Eggs, Pepper and Salt. Grate the cheese, and put it in a pan with the milk. Set it over the fire, and stir until the cheese is melted ; then lift pan from the fire. Beat up the eggs ; add them to the cheese and milk, also pepper and salt to taste. Pour all into a hot buttered pie-dish, and brown in an oven before the fire for 15 minutes. Cheese Pudding: (1). i lb. Bread, grated; lb. Cheese
Cook this with the app: pantry check, scaling, and the assistant.