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Omelet, with Cheese
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
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
117Calories
8 gProtein
2 gCarbs
8 gFat
Full nutrition (31 nutrients)
Calories117 kcal
Protein8.1 g
Carbohydrates2.5 g
Sugars0 g
Total Fat8.2 g
Saturated Fat4.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol25 mg
Sodium348 mg
Potassium41 mg
Calcium251 mg
Iron0.1 mg
Magnesium9.8 mg
Phosphorus174 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin A71 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate2 mcg
Choline4 mg
Water7.9 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1012. The excerpt below is the record exactly as published.
Omelet, with Cheese.— Prepare the eggs as for a plain omelet. Mix with them two ounces of finely-grated Parmesan cheese, a small pinch of salt, and two pinches of pepper. Fry the omelet in the usual way, and before folding it over strew an ounce of gruyere cheese
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