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Omelet with Rum
From The Pattern cook-book, 1890
Serves 1
A delicious omelet.
Presented as published in 1890. 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
80Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein0 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium0.5 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol4.6 g
Water9.3 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 145. The excerpt below is the record exactly as published.
OMELET WITH RUM. This is a most delicious omelet. Add a little sugar to the eggs instead of the pepper, and use a little less salt than in the plain omelet. When the omelet is ready to serve, sprinkle a table-spoonful of sugar over the top. and pour over it four or five table-spoonfuls of rum
Cook this with the app: pantry check, scaling, and the assistant.