vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet Celestine
From The table, 1889
Serves 3
Presented as published in 1889. 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
795Calories
29 gProtein
59 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories795 kcal
Protein29 g
Carbohydrates59 g
Fiber2.7 g
Sugars45 g
Total Fat49 g
Saturated Fat28 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol807 mg
Sodium415 mg
Potassium466 mg
Calcium199 mg
Iron4 mg
Magnesium48 mg
Phosphorus505 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0.1 mg
Vitamin A476 mcg
Vitamin E2.7 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate98 mcg
Choline608 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 165. The excerpt below is the record exactly as published.
Omelet Celestine. — Pulverize six macaroons, put them in a bowl, adding three tablespoonfuls of apple jelly (No. 1327) and one spoon- ful of whipped cream (No. 1254); mix well with the spatula. Make a sweet omelet as for No. 475, with twelve eggs; fold the opposite side up, pour the mixture into the centre, fold the other end up, turn it on a hot dish, and sprinkle the top with three tablespoonfuls of powdered sugar; glaze the omelet with a hot shovel or salamander, and decorate it with three lady-fingers (No. 1231) cut in two, also a cupful of whipped cream
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