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Omelet with Cheese, No. 2

Name: Omelet with Cheese, No. 2
Yield: 1 servings
Ingredients: Beat six eggs into a basin; with a gill of cream; with two tablespoonfuls of grated cheese; two ounces of Gruyère cheese

From Practical household cookery, 1891

Serves 1

Presented as published in 1891. 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

1118Calories

60 gProtein

9 gCarbs

92 gFat

Full nutrition (34 nutrients)

Calories1118 kcal

Protein60 g

Carbohydrates9.3 g

Fiber0 g

Sugars1.1 g

Total Fat92 g

Saturated Fat46 g

Monounsaturated Fat25 g

Polyunsaturated Fat6.6 g

Omega-30.2 g

Cholesterol1303 mg

Sodium821 mg

Potassium596 mg

Calcium879 mg

Iron5.4 mg

Magnesium67 mg

Phosphorus1083 mg

Zinc7.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A680 mcg

Vitamin E3.6 mg

Vitamin K4.8 mcg

Vitamin B60.6 mg

Vitamin B124.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.3 mg

Folate147 mcg

Choline892 mg

Caffeine0 mg

Water321 g

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 53. The excerpt below is the record exactly as published.

OMELET WITH CHEESE, No. 2. Beat six eggs into a basin with a gill of cream ; salt and pepper to taste, with two tablespoonf uls of grated cheese ; sbred very fine two ounces of Gniyfere chees

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