Omelets A La Celestine
From 365 desserts, 1900
Presented as published in 1900. 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
485Calories
25 gProtein
51 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein25 g
Carbohydrates51 g
Fiber0.7 g
Sugars38 g
Total Fat23 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol754 mg
Sodium304 mg
Potassium323 mg
Calcium125 mg
Iron3.8 mg
Magnesium26 mg
Phosphorus408 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C5.3 mg
Vitamin A320 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate101 mcg
Choline594 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 41. The excerpt below is the record exactly as published.
Omelets A La Celestine. Make a sufficient number of omelets as follows : Break 4 eggs in a bowl, beating them only enough to mix the whites and yolks thoroughly. Add a tablespoonful of powdered sugar, and a very little butter. Put a teaspoonful of butter in the omelet pan, as soon as hot turn in the eggs. Shake the pan, so the eggs do not set and brown until the raw egg is all cooked, lifting the cooked part every few seconds to allow the raw egg to run upon the hot pan. As soon as the omelet is set add three tablespoonfuls of strawberry jam
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