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Cheese Omelette
From The Cook County cook book, 1912
Serves 1
A little cheese may be grated over it before serving.
Presented as published in 1912. 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
466Calories
27 gProtein
5 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein27 g
Carbohydrates4.5 g
Fiber0.5 g
Sugars0.5 g
Total Fat42 g
Saturated Fat21 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol122 mg
Sodium3181 mg
Potassium132 mg
Calcium814 mg
Iron0.4 mg
Magnesium34 mg
Phosphorus535 mg
Zinc4.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A386 mcg
Vitamin E1.4 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline2 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 25. The excerpt below is the record exactly as published.
CHEESE OMELETTE.— Take a tablespoon of grated cheese for each egg used. Beat the eggs slightly, add ^ teaspoon of butter, salt, cayenne
Cook this with the app: pantry check, scaling, and the assistant.