vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Foamy Omelet with Jelly
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
405Calories
11 gProtein
82 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories405 kcal
Protein11 g
Carbohydrates82 g
Fiber6.6 g
Sugars38 g
Total Fat10 g
Saturated Fat2.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol196 mg
Sodium9824 mg
Potassium1234 mg
Calcium249 mg
Iron3.5 mg
Magnesium85 mg
Phosphorus245 mg
Zinc1.9 mg
Copper0.6 mg
Manganese3.8 mg
Vitamin D1.1 mcg
Vitamin C2.2 mg
Vitamin A76 mcg
Vitamin E0.7 mg
Vitamin K164 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate36 mcg
Choline147 mg
Caffeine0 mg
Water607 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 32. The excerpt below is the record exactly as published.
Foamy Omelet with Jelly. — Separate the eggs ; beat the yolks and add one table- spoonful milk for each ^z^, a saltspoonful of salt, a dash of pepper and a teaspoonful of flour. Put a teaspoonful of butter in a skillet and when it begins to bubble turn in the omelet. Fry to a golden browm, remove carefully from the skillet, spread with an acid jelly, fold over, and place in lettuce leaves. Beat the w^hites of the eggs stiff, sweeten slightly
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