vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Omelette a la Meringue
From The new century cookery book, 1901
Serves 1
Serve with whipped cream and garnished with nuts.
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
879Calories
26 gProtein
100 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories879 kcal
Protein26 g
Carbohydrates100 g
Fiber0.1 g
Sugars94 g
Total Fat40 g
Saturated Fat18 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol804 mg
Sodium301 mg
Potassium349 mg
Calcium150 mg
Iron3.6 mg
Magnesium29 mg
Phosphorus430 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.1 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline589 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 469. The excerpt below is the record exactly as published.
Omelette a la Meringue . — 4 ichites of eggs, 3 oz, caster sugar, vanilla essence, 1 teaspoonful maraschino liqueur, | gill cream, pistachios and almonds for garnish, a tablespoonful red currant jelly
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