vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelette au Fromage
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
583Calories
42 gProtein
15 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein42 g
Carbohydrates15 g
Fiber0 g
Sugars0.3 g
Total Fat39 g
Saturated Fat20 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol292 mg
Sodium2199 mg
Potassium293 mg
Calcium1103 mg
Iron1.4 mg
Magnesium48 mg
Phosphorus870 mg
Zinc5.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A357 mcg
Vitamin E1.1 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline164 mg
Caffeine0 mg
Water66 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 27. The excerpt below is the record exactly as published.
OMELETTE AU FROMAGE.— Prepare as for plain ome- lette, and beat some grated cheese with the eggs
Cook this with the app: pantry check, scaling, and the assistant.