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Chocolate Omelette
From San Rafael cook book, 1906, 1906
Serves 2
Serve as dessert.
Presented as published in 1906. 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
69Calories
0 gProtein
11 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories69 kcal
Protein0.4 g
Carbohydrates11 g
Fiber0.6 g
Sugars10 g
Total Fat2.6 g
Saturated Fat1.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.7 mg
Sodium2.2 mg
Potassium46 mg
Calcium4.8 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine3.5 mg
Water7.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 44. The excerpt below is the record exactly as published.
CHOCOLATE OMELETTE— Mrs. W. F. Jones. Make either of the above omelettes, and just before folding, pour -over the following: 2 heaping tahlespoons chocolate, 1 tablespoon sugar, and 1 of water
Cook this with the app: pantry check, scaling, and the assistant.