vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelette au Rum
From The new century cookery book, 1901
Serves 2
Serve quickly.
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
521Calories
19 gProtein
8 gCarbs
40 gFat
Full nutrition (35 nutrients)
Calories521 kcal
Protein19 g
Carbohydrates7.6 g
Fiber0 g
Sugars6.8 g
Total Fat40 g
Saturated Fat6.2 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol632 mg
Sodium219 mg
Potassium222 mg
Calcium93 mg
Iron2.7 mg
Magnesium19 mg
Phosphorus311 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Alcohol37 g
Water198 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 451. The excerpt below is the record exactly as published.
Omelette au Mhum. — 6 eggs, 2 oz. butter, small glass rum, 1 tablespoonful of caster sugar and 1 of cream, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.