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Omelet Celestine

Name: Omelet Celestine
Yield: 3 servings
Ingredients: 8 ozs. flour; 2 ozs. sugar; 2 ozs. butter melted; 2 ozs. powdered macaroons or cake crumbs; 6 yolks; 4 whites of eggs beaten firm; a little milk to mix; vanilla or orange extract

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 3

Can be decorated with a cross pattern using a hot poker.

Presented as published in 1907. 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

641Calories

32 gProtein

82 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories641 kcal

Protein32 g

Carbohydrates82 g

Fiber0 g

Sugars24 g

Total Fat35 g

Saturated Fat6.7 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol674 mg

Sodium271 mg

Potassium461 mg

Calcium211 mg

Iron7.2 mg

Magnesium50 mg

Phosphorus497 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D4.1 mcg

Vitamin C0 mg

Vitamin A293 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)5.3 mg

Folate199 mcg

Choline504 mg

Caffeine0 mg

Water210 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 89. The excerpt below is the record exactly as published.

OMELET CELESTINE. 8 ozs. flour, 2 ozs. sugar, 2 ozs. butter melted, 2 ozs. powdered macaroons or cake crumbs, 6 yolks, 4 whites of eggs beaten firm, a little milk to mix, vanilla or orange extract

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