Friar’s Omelet

Name: Friar’s Omelet
Ingredients: four sour cooking apples; 3 ozs. of castor sugar; half an ounce of fresh butter; five eggs; three table-spoonfuls of brown bread crumbs

From The paper-bag cookery manual, 1911

Serve on a hot dish, sprinkled with sugar.

Presented as published in 1911. 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

1031Calories

33 gProtein

179 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1031 kcal

Protein33 g

Carbohydrates179 g

Fiber9.4 g

Sugars159 g

Total Fat37 g

Saturated Fat8 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat5 g

Omega-30.1 g

Cholesterol963 mg

Sodium357 mg

Potassium997 mg

Calcium179 mg

Iron4.9 mg

Magnesium59 mg

Phosphorus577 mg

Zinc3.6 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D5 mcg

Vitamin C29 mg

Vitamin A414 mcg

Vitamin E3 mg

Vitamin K5.1 mcg

Vitamin B60.7 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.8 mg

Folate118 mcg

Choline759 mg

Caffeine0 mg

Water817 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 40. The excerpt below is the record exactly as published.

Friar’s Omelet. Peel, core, and slice four sour cooking apples, cook them in a thickly buttered paper-bag in the oven. Put the apples in a basin and mix to a pulp with 3 ozs. of castor sugar ; flavour with half a tea- spoonful of ground cinnamon, and stir in half an ounce of fresh butter. Beat up yolks of five eggs, whisk the whites to a stiff froth, mix these carefully with the prepared apple pulp, also three table- spoonfuls of brown bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.