vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Jelly Omelet
From The encyclopaedia of practical cookery, 1892
Serves 1
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
286Calories
19 gProtein
19 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein19 g
Carbohydrates19 g
Fiber0.2 g
Sugars14 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol568 mg
Sodium220 mg
Potassium223 mg
Calcium89 mg
Iron2.7 mg
Magnesium19 mg
Phosphorus302 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate73 mcg
Choline443 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 156. The excerpt below is the record exactly as published.
Jelly Omelet. — Put a frying-pan over the fire with 1 tea- spoonful of butter. Beat the yolks of three eggs together with 1 teaspoonful of sugar, and whisk the whites also to a stiff froth. When the butter is melted mix the whites and yolks gently together, and put them into the pan ; as fast as the omelet cooks, lift the cooked portion with a fork and throw it upon one side of the pan, letting the uncooked part down upon the hot pan. When the omelet is cooked to the desired degree, put 1 table-spoonful of Jelly
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Cook this with the app: pantry check, scaling, and the assistant.