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Fancy French Omelette
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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
371Calories
13 gProtein
60 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein13 g
Carbohydrates60 g
Fiber0 g
Sugars16 g
Total Fat8.9 g
Saturated Fat3.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol197 mg
Sodium73 mg
Potassium168 mg
Calcium54 mg
Iron4.1 mg
Magnesium23 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A108 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate115 mcg
Choline149 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 64. The excerpt below is the record exactly as published.
FANCY FRENCH OMELETTE. Beat yolks of 4 eggs with the rind of a lemon, rubbed on 2 ounces of loaf sugar, which must be crushed and added, the whites beaten very stiff, }i pound flour, and }4 cup of whipped cream
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