vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Omelette
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
The cheese should be shaken evenly and quickly over the whole surface of the Omelette.
Presented as published in 1898. 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
453Calories
36 gProtein
8 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein36 g
Carbohydrates8.1 g
Fiber0 g
Sugars0.6 g
Total Fat30 g
Saturated Fat13 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol607 mg
Sodium1205 mg
Potassium311 mg
Calcium585 mg
Iron2.9 mg
Magnesium38 mg
Phosphorus656 mg
Zinc4.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A369 mcg
Vitamin E1.9 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate74 mcg
Choline449 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 280. The excerpt below is the record exactly as published.
Cheese Omelette of three eggs allow two ounces and OMELETTES 4°5 a quarter of Parmesan or any mild dry cheese, grated and finely sifted. Add pepper and a very little salt
Cook this with the app: pantry check, scaling, and the assistant.