Easter Omelet
From The National home cook book, 1900
Omitting sugar and pineapple and adding mushrooms creates a different dish.
Presented as published in 1900. 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
293Calories
11 gProtein
18 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein11 g
Carbohydrates18 g
Fiber0.4 g
Sugars16 g
Total Fat23 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol10 mg
Sodium1 mg
Potassium48 mg
Calcium5.3 mg
Iron0.1 mg
Magnesium4.4 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0.8 mcg
Vitamin E3.9 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate8.2 mcg
Choline2.3 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from The National home cook book (1900), page 57. The excerpt below is the record exactly as published.
EASTER OMELET—Put skillet on stove with a generous - teaspoon of butter in it. Beat four or five egg yolks to a _ creamy froth, adding toward the last a large spoonful of sugar and a spoonful of lemon juice. — Whip the whites of eggs stiff, -and when butter is hissing _ hot, fold in with the yolks.* When partly cooked add two large spoonfuls of grated pineapple
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