Omelet Souffle or Puffy Omelet

Name: Omelet Souffle or Puffy Omelet
Ingredients: two eggs; two tablespoons of milk; one teaspoon of butter

From The home science cook book, 1902

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

161Calories

14 gProtein

2 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories161 kcal

Protein14 g

Carbohydrates2.1 g

Fiber0 g

Sugars1.8 g

Total Fat14 g

Saturated Fat3.7 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol386 mg

Sodium154 mg

Potassium185 mg

Calcium94 mg

Iron1.8 mg

Magnesium16 mg

Phosphorus230 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A170 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline299 mg

Caffeine0 mg

Water104 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 24. The excerpt below is the record exactly as published.

Omelet Souffle or Puffy Omelet. Separate the yolks and whites of two eggs. Beat the whites stiff, add the yolks and beat again ; add two tablespoons of milk, season with salt and pepper and pour into a small frying-pan in which one teaspoon of butter

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