vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fruit Omelet (Omelette aux Fruits) a la Surprise
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
463Calories
32 gProtein
9 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories463 kcal
Protein32 g
Carbohydrates9.3 g
Fiber0 g
Sugars3.3 g
Total Fat43 g
Saturated Fat16 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol471 mg
Sodium179 mg
Potassium289 mg
Calcium169 mg
Iron1.8 mg
Magnesium23 mg
Phosphorus295 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A179 mcg
Vitamin E1.1 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline305 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 531. The excerpt below is the record exactly as published.
ruit Omelet ( Omelette aux Fruits ) a la Surprise Two eggs. To each egg take two tablespoons milk, two table¬ spoons cream, pinch salt. Break eggs in a pan and mix; add milk, cream, stir slowly — do not beat it. To two eggs take one tablespoon butter; when butter is melted add the eggs carefully, let rest for a few seconds. Then with the omelet knife draw the eggs from one side to the other carefully; put in about four table¬ spoons preserved fruit, double the omelet over, let stand for a few seconds. Turn out on a buttered baking sheet, cover with the whites of three eggs
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