vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Jam Omelet
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
Presented as published in 1892. 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
104Calories
9 gProtein
2 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein8.6 g
Carbohydrates2.1 g
Fiber0 g
Sugars1.9 g
Total Fat6.5 g
Saturated Fat3.4 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.1 g
Omega-31.4 g
Cholesterol249 mg
Sodium97 mg
Potassium100 mg
Calcium44 mg
Iron1.2 mg
Magnesium8.6 mg
Phosphorus137 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A108 mcg
Vitamin E4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline197 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 761. The excerpt below is the record exactly as published.
Jam Omelet.— Beat four eggs, and mix with them a teii-spoonf ul of moist sugar, a pinch of salt, and a table-spoonful of milk. Make an omelet-pan quite hot — the best way to do this is to put it on the tire with a little fat, and when this bums pour it off, and wipe the pan dry — put two ounces of fat or oil
Cook this with the app: pantry check, scaling, and the assistant.