vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelette a la Celestine
From The new century cookery book, 1901
Serves 2
Serve immediately.
Presented as published in 1901. 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
553Calories
32 gProtein
41 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein32 g
Carbohydrates41 g
Fiber0.4 g
Sugars32 g
Total Fat40 g
Saturated Fat10 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol976 mg
Sodium371 mg
Potassium389 mg
Calcium157 mg
Iron4.6 mg
Magnesium33 mg
Phosphorus512 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C3.3 mg
Vitamin A400 mcg
Vitamin E2.7 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.2 mg
Folate122 mcg
Choline739 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 450. The excerpt below is the record exactly as published.
Omelette a la Celestine. — 10 eggs, 3 oz. crushed macaroons, 2 tablespoonfuls caster sugar, 3 kinds of jam, a little cream, 1 oz. butter, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.