Light Omelet
From Foods and household management, 1914
This is more of a souffle than a true omelet and may be underdone or tough.
Presented as published in 1914. 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
193Calories
13 gProtein
1 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein13 g
Carbohydrates1.3 g
Fiber0 g
Sugars0.4 g
Total Fat18 g
Saturated Fat6.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol398 mg
Sodium146 mg
Potassium153 mg
Calcium66 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus207 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water95 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 78. The excerpt below is the record exactly as published.
a teaspoonful of butter, or a tablespoonful of cream. When the mixture is evenly creamy, tuAi it into the hot buttered pan and proceed as with (1). (2) Light omelet, — This is not a true omelet, but in reality a souffle cooked in a frying pan. It is somewhat insipid in flavor and is not easier to make well than the French omelet. As commonly served it is apt to be underdone or tough. With the light omelet, the eggs and whites are separated and the whites beaten until light and dry. Beat the yolks imtil creamy, adding water and salt as in (1)
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Cook this with the app: pantry check, scaling, and the assistant.