vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet, with Cheese, Baked
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two 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
261Calories
17 gProtein
2 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories261 kcal
Protein17 g
Carbohydrates2.1 g
Fiber0 g
Sugars0.2 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol229 mg
Sodium410 mg
Potassium117 mg
Calcium377 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus309 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A139 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline151 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 2 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, Baked.— Beat two eggs lightly, and mix with them a small pinch of salt, two pinches of pepper, three table-spoonfuls of new milk or cream, and two ounces of grated Parmesan
Cook this with the app: pantry check, scaling, and the assistant.