Foamy Omelet
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
143Calories
13 gProtein
1 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat13 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol382 mg
Sodium1310 mg
Potassium139 mg
Calcium58 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 49. The excerpt below is the record exactly as published.
Foamy Omelet Ingredients : 2 eggs 2 tbsp. milk or water j tsp. salt cayenne or white pepper i tsp. butter Method: Beat yolks of eggs until light and creamy; add seasonings and milk. Beat the whites until stiff, but not dry; cut into yolks. Heat an omelet pan, rub it with butter, pour in the mixture and spread it evenly on the pan. Cook over low flame. When set, put in hot oven for a few minutes to dry on top. Fold and serve at once. French Omelet 4 eggs I tsp. pepper 4 tbsp. milk \ tsp. salt 2 tsp. butter
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