Cheese Omelette
From Standard Paper-Bag Cookery, 1912
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
1042Calories
57 gProtein
93 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories1042 kcal
Protein57 g
Carbohydrates93 g
Fiber4.9 g
Sugars7 g
Total Fat48 g
Saturated Fat24 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.8 g
Omega-30.2 g
Cholesterol301 mg
Sodium5323 mg
Potassium506 mg
Calcium1303 mg
Iron6.7 mg
Magnesium95 mg
Phosphorus1049 mg
Zinc7.5 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A388 mcg
Vitamin E1.3 mg
Vitamin K9.7 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.3 mg
Folate146 mcg
Choline181 mg
Caffeine0 mg
Water74 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 39. The excerpt below is the record exactly as published.
Cheese Omelette. — A savory of cheese omelette may be made from one egg if the following recipe is used. Soak one small cupful grated bread crumbs in two cup- fuls of sweet milk into which a pinch of soda has been dissolved. Beat one egg very light and add to the soft- ened bread. Stir in one teaspoonful of melted butter and a dash of cayenne. Beat the whole well, add a small cupful grated cheese and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.