Jam Omelet
From 365 desserts, 1900
Presented as published in 1900. 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
853Calories
33 gProtein
122 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories853 kcal
Protein33 g
Carbohydrates122 g
Fiber1.8 g
Sugars88 g
Total Fat36 g
Saturated Fat8.4 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol965 mg
Sodium419 mg
Potassium517 mg
Calcium211 mg
Iron5.2 mg
Magnesium40 mg
Phosphorus559 mg
Zinc3.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D5.3 mcg
Vitamin C14 mg
Vitamin A410 mcg
Vitamin E2.8 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.3 mg
Folate135 mcg
Choline757 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 48. The excerpt below is the record exactly as published.
Jam Omelet. Melt one tablespoonful of butter in an iron spider. When hot pour in 5 eggs beaten stiff added to 2 tablespoonfuls of milk and keep it from sticking by lifting it with a knife. Cook 2 or 3 minutes and fold x/2 over the other ; but, before folding the omelet in half, 154 November. spread lightly with jam and sprinkle pow- dered suga
Cook this with the app: pantry check, scaling, and the assistant.