Omelette a la Chantilly
From The paper-bag cookery manual, 1911
Known as 'Omelette Souffiee a la Chantilly.'
Presented as published in 1911. 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
603Calories
4 gProtein
7 gCarbs
63 gFat
Full nutrition (22 nutrients)
Calories603 kcal
Protein3.5 g
Carbohydrates6.7 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Cholesterol181 mg
Sodium36 mg
Potassium170 mg
Calcium108 mg
Iron0 mg
Magnesium10 mg
Phosphorus100 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water102 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 40. The excerpt below is the record exactly as published.
Omelette a la Chantilly. By way of a novelty this omelet may be allowed to get cold, and 1J gills of cream
Cook this with the app: pantry check, scaling, and the assistant.