vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Friars Omelette
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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
488Calories
27 gProtein
4 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein27 g
Carbohydrates3.9 g
Fiber0.1 g
Sugars0.8 g
Total Fat40 g
Saturated Fat18 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol804 mg
Sodium296 mg
Potassium347 mg
Calcium152 mg
Iron3.6 mg
Magnesium29 mg
Phosphorus432 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C2.7 mg
Vitamin A330 mcg
Vitamin E2.1 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate99 mcg
Choline588 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 49. The excerpt below is the record exactly as published.
Friars Omelette. To 4 well-beaten fresh eggs add 4 tablespoonfuls of cream, a little salt and pepper, and a dessertspoonful of finely- chopped chives
Cook this with the app: pantry check, scaling, and the assistant.