vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Jelly Omelette
From The Cook County cook book, 1912
Serves 1
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
485Calories
38 gProtein
16 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein38 g
Carbohydrates16 g
Fiber0.2 g
Sugars11 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium432 mg
Potassium429 mg
Calcium172 mg
Iron5.3 mg
Magnesium37 mg
Phosphorus598 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C1.8 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
Folate143 mcg
Choline884 mg
Caffeine0 mg
Water235 g
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.
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 should be poured around. Time 5 or 6 minutes. Enough for 5 people. It is quickly made if in a hurry. — Mrs. Almond Case, Palatine, 111. 111. JELLY OMELETTE.— Make a plain omelette, and just be- fore folding, spread with any kind of jelly (currant or grape is best)
Cook this with the app: pantry check, scaling, and the assistant.