Omelette a la Celestine

Name: Omelette a la Celestine
Ingredients: a glass of milk; two tablespoonfuls of rice flour; four ounces of powdered sugar; a teaspoonful of extract of vanilla; the yolks of three eggs; half an ounce of butter; ten eggs

From French dishes for American tables, 1886

Presented as published in 1886. 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

1586Calories

91 gProtein

142 gCarbs

81 gFat

Full nutrition (34 nutrients)

Calories1586 kcal

Protein91 g

Carbohydrates142 g

Fiber0.1 g

Sugars126 g

Total Fat81 g

Saturated Fat25 g

Monounsaturated Fat25 g

Polyunsaturated Fat13 g

Omega-30.3 g

Cholesterol2480 mg

Sodium1020 mg

Potassium1286 mg

Calcium668 mg

Iron11 mg

Magnesium111 mg

Phosphorus1551 mg

Zinc9.6 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A1118 mcg

Vitamin E6.9 mg

Vitamin K2 mcg

Vitamin B61.3 mg

Vitamin B127.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)3.3 mg

Niacin (B3)1 mg

Folate308 mcg

Choline1954 mg

Caffeine0 mg

Water717 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 79. The excerpt below is the record exactly as published.

Omelette a la Celestine. Boil a glass of milk, with which mix thoroughly two tablespoonfuls of rice flour, add four ounces of powdered sugar, and a teaspoonful of extract of vanilla. Simmer gently for ten minutes, stirring constantly, add the yolks of three eggs, mixed in a little water or milk, and half an ounce of butter; stir all together until quite smooth, and keep hot. Beat up ten eggs

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