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Omelet, Preserve or Jam
From Harper's cook book encyclopædia, 1902
Serves 1
Time: four to six minutes.
Presented as published in 1902. 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
868Calories
38 gProtein
114 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories868 kcal
Protein38 g
Carbohydrates114 g
Fiber0.4 g
Sugars105 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium440 mg
Potassium446 mg
Calcium177 mg
Iron5.5 mg
Magnesium38 mg
Phosphorus602 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C3.5 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate145 mcg
Choline886 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 122. The excerpt below is the record exactly as published.
Omelet, Preserve or Jam. — Beat thoroughly the yolks of six eggs. Add 3 ozs. of sugar, and if any flavor- ing is added be careful that it har- monizes with the jam that is to be used. A strawberry omelet may be flavored with orange-flower water, an apple-marmalade omelet with grated lemon-rind. Beat the whites of the eggs to a firm froth, and just before the omelet is poured into the pan mix them with the rest. Dissolve 2 ozs. of butter in the omelet-pan, pour in the mixture, and fry the omelet in the usual way. Before folding it, lay two or three table-spoonfuls of jam
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