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Lemon Omelets

Name: Lemon Omelets
Yield: 1 servings
Ingredients: 1 dessert-spoonful of cornflour; 1 teaspoonful of flour; J teacupful of milk or cream; the yolks of four well-beaten eggs; the whites of the four eggs

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

715Calories

53 gProtein

25 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories715 kcal

Protein53 g

Carbohydrates25 g

Fiber1.8 g

Sugars1.6 g

Total Fat43 g

Saturated Fat15 g

Monounsaturated Fat16 g

Polyunsaturated Fat8.1 g

Omega-30.1 g

Cholesterol1501 mg

Sodium572 mg

Potassium646 mg

Calcium234 mg

Iron7.7 mg

Magnesium73 mg

Phosphorus870 mg

Zinc5.6 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A640 mcg

Vitamin E4.3 mg

Vitamin K1.6 mcg

Vitamin B60.8 mg

Vitamin B123.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.9 mg

Niacin (B3)1 mg

Folate198 mcg

Choline1181 mg

Caffeine0 mg

Water315 g

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 304. The excerpt below is the record exactly as published.

Lemon Omelets. -Mix 1 dessert-spoonful of cornflour with 1 teaspoonful of flour and J teacupful of milk or cream ; when quite smooth, stir in the yolks of four well-beaten eggs and 4- pint of boiling milk. Beat the whites of the four eggs

Cook this with the app: pantry check, scaling, and the assistant.