Imitation Omelet
From The art of living in Australia, 1893
Presented as published in 1893. 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
189Calories
11 gProtein
17 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein11 g
Carbohydrates17 g
Fiber0.1 g
Sugars13 g
Total Fat8.7 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium120 mg
Potassium261 mg
Calcium180 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus226 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0.6 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate28 mcg
Choline169 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 232. The excerpt below is the record exactly as published.
IMITATION OMELET. 1 Egg . . i gill Milk 1 teaspoonful Sugar 1 teaspoonful Jam 1 teaspoonful Flour Total Cost—2hd. Id. ■Id. Time — 5 Minutes. Beat the yolk and white of egg separately ; beat the flour and milk together, and mix in the sugar and yolk of egg. Stir in the white, butter a saucer, put the jam at the bottom. Pour in the mixture, bake in the oven for five minutes, sprinkle with sugar, and serve. OXFORDSHIRE PUDDING. . 2d. : :} "^'^- Time — Two Hours. Wash the rice well, strain off the water and put it into a pie-dish. Mix in the sugar and the rind of the lemon ; 1 pint Milk IJ oz. Rice 1 oz. Sugar Rind of Half a licmon Total Cost— 3«i. 898 THE ART OF LIVING IN AUSTRALIA. pour over the milk, and let it stand for half an hour. Put it into a very slow oven, and bake till firm. This is a very delicious pudding if properly made ; it should be firm, but not dry. \ lb. Flour 1 gill Milk
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