Foamy Omelet
From A text-book of cooking, 1915
To fold an omelet, run a spatula underneath to loosen it, make a slight incision through the middle, and fold it over.
Presented as published in 1915. 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
286Calories
25 gProtein
1 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein25 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.7 g
Total Fat26 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol765 mg
Sodium2620 mg
Potassium278 mg
Calcium116 mg
Iron3.5 mg
Magnesium25 mg
Phosphorus398 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 41. The excerpt below is the record exactly as published.
Foamy Omelet. See below.) SCRAMBLED EGGS 4 eggs Pepper 1 teaspoonful salt £ cupful milk 1 tablespoonful butter Scald the milk in a double boiler and add the butter. Beat the eggs and add the seasoning. Pour the hot milk 94 THE COOKING OF FOODS over the egg mixture; return the whole to the double boiler, and cook, stirring constantly. When the mixture is thick and -" lumpy " but not tough, remove from the double boiler and serve at once. FOAMY OMELET 4 eggs J teaspoonf ul salt 4 tablespoonfuls milk or water Pepper 2 teaspoonfuls butter
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