vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Jelly Omelet
From Miss Parloa's kitchen companion, 1887
Serves 1
Currant jelly is recommended.
Presented as published in 1887. 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
496Calories
38 gProtein
19 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein38 g
Carbohydrates19 g
Fiber0.1 g
Sugars15 g
Total Fat40 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1147 mg
Sodium2766 mg
Potassium427 mg
Calcium175 mg
Iron5.3 mg
Magnesium37 mg
Phosphorus599 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C1.1 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate142 mcg
Choline883 mg
Caffeine0 mg
Water279 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 222. The excerpt below is the record exactly as published.
Jelly Omelet. Use half a dozen eggs, a table-spoonful of butter, a table-spoonful of powdered sugar, a teaspoonful of salt, three table-spoonfuls of water, and half a tumbler of any kind of jelly
Cook this with the app: pantry check, scaling, and the assistant.