vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet of Preserved Fruit
From Cassell's dictionary of cookery, 1892
Serves 1
A French recipe.
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
586Calories
38 gProtein
29 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein38 g
Carbohydrates29 g
Fiber0.6 g
Sugars20 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1131 mg
Sodium441 mg
Potassium461 mg
Calcium187 mg
Iron5.5 mg
Magnesium39 mg
Phosphorus610 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C5.9 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K1.3 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate145 mcg
Choline886 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1371. The excerpt below is the record exactly as published.
six eggs separately; add a little zest of lemon to the latter; then mix the two together, beating them well, vv-ith a little cream, and two table-spoonfuls of apple maimalade
Cook this with the app: pantry check, scaling, and the assistant.