Omelet a la Dlennoise

Name: Omelet a la Dlennoise
Ingredients: four or six fresh eggs; season with salt; and pepper; three or four small ripe tomatoes; a little butter

From Chafing dish and casserole cookery, 1908

Presented as published in 1908. 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

25 gProtein

1 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories286 kcal

Protein25 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.7 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium284 mg

Potassium276 mg

Calcium112 mg

Iron3.5 mg

Magnesium24 mg

Phosphorus396 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water152 g

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 41. The excerpt below is the record exactly as published.

melet a la IDlennoise. Whisk up four or six fresh eggs in a basin, season with salt and pepper and pour the eggs into a well buttered fireproof soufflb dish. Bake in a fairly hot oven till the omelet is set and of a nice golden brown. Make an incision in the centre of the omelet and fill the cavity with a tomato stew, which is made as follows : Peel three or four small ripe tomatoes ; this is best done by dipping each into hot water for a few seconds. Then cut them into quarters and toss in a little butter

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