vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Jam Omelette
From The Cook County cook book, 1912
Serves 5
Enough for 5 people. It is quickly made if in a hurry.
Presented as published in 1912. 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
107Calories
8 gProtein
6 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein7.6 g
Carbohydrates5.9 g
Fiber0 g
Sugars4.4 g
Total Fat5.7 g
Saturated Fat1.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol223 mg
Sodium87 mg
Potassium88 mg
Calcium35 mg
Iron1.1 mg
Magnesium7.5 mg
Phosphorus119 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0.4 mg
Vitamin A97 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate28 mcg
Choline176 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 27. The excerpt below is the record exactly as published.
JAM OMELETTE.— Make as a plain omelette of 6 eggs, omitting the pepper, lay on a hot dish, spread over with apricot jam, roll up, and sift over with sugar, warmed apricot juice
Cook this with the app: pantry check, scaling, and the assistant.