Omelet Puff
From Science of food & cookery, 1921
Presented as published in 1921. 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
81Calories
7 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories81 kcal
Protein6.8 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.9 g
Total Fat5.2 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol188 mg
Sodium77 mg
Potassium92 mg
Calcium47 mg
Iron0.9 mg
Magnesium7.8 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A85 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline150 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 127. The excerpt below is the record exactly as published.
i tablespoon milk and a sprinkle of salt. Put 2 teaspoons vegetable butter in a (preferably round and hollow-bottomed) frying pan, and when quite hot, add the eggs, and keep them continuously in motion, by shaking the pan, or by constantly working with a silver fork as for scrambled egg, at the 222 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD <W COOKERY start. When the mass is soft cooked, let rest on the fire as you pick up one side with a spoon or a fork, fold over to the other side, and turn out on a hot platter. Serve immediately. OMELET PUFF I egg i tablespoon milk Salt Beat the yolk until thick, add the milk, and mix well. Add a few grains of salt
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