Omelet with Cheese Sauce
From Trinity cook book, 1925
Presented as published in 1925. 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
944Calories
69 gProtein
28 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories944 kcal
Protein69 g
Carbohydrates28 g
Fiber0 g
Sugars13 g
Total Fat72 g
Saturated Fat30 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.5 g
Omega-30.2 g
Cholesterol911 mg
Sodium3674 mg
Potassium869 mg
Calcium1491 mg
Iron4.1 mg
Magnesium96 mg
Phosphorus1416 mg
Zinc8.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A675 mcg
Vitamin E2.8 mg
Vitamin K2.7 mcg
Vitamin B60.6 mg
Vitamin B124.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.5 mg
Folate101 mcg
Choline649 mg
Caffeine0 mg
Water456 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 6. The excerpt below is the record exactly as published.
OMELET WITH CHEESE SAUCE Four eggs beaten separately, to the yolks add four tablespoons of hot water, and salt to taste, fold in the well-beaten whites and cook in a hot, well-buttered omelet pan or skillet. When done, fold over and turn out on a hot platter. Cheese Sauce: One tablespoon of butter melted, add one tablespoon of flour, stir together until smooth, add one cup of milk, allow to thicken, stir- ring constantly. Add one-half teaspoon of salt, a pinch of sugar and one cup of grated cheese
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