Frenchbreakfast
French Omelet
From Selection and preparation of food, 1907
Presented as published in 1907. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 7. The excerpt below is the record exactly as published.
French Omelet. Repeat process in (a) except the separation of white and yolk. Serve immediately. Experiment 48. Cheese Souffle (Individual). £ tbsp butter 1 tbsp finely divided 2 tsp flour cheese i c milk J egg A few grains salt Paprika Melt butter, add flour, and when well mixed add grad- ually milk. Stir until mixture boils. Add salt, paprika, and cheese, remove from fire, add well-beaten yolks of eggs, and stir until smooth. Cool the mixture, then fold in the whites of eggs beaten until stiff. Pour into a buttered dish and bake 20 minutes. At what temperature ? Experiment 49. Sponge Cake (Individual). 1 egg
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