Omelette au Sucre

Name: Omelette au Sucre
Ingredients: Break four eggs; a tablespoonful of sugar; a teaspoonful of butter

From The universal cookery book, 1887

Complete the process in about three minutes.

Presented as published in 1887. 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

334Calories

25 gProtein

14 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories334 kcal

Protein25 g

Carbohydrates14 g

Fiber0 g

Sugars13 g

Total Fat23 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol754 mg

Sodium285 mg

Potassium277 mg

Calcium113 mg

Iron3.5 mg

Magnesium24 mg

Phosphorus397 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water153 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 33. The excerpt below is the record exactly as published.

Omelette au Sucre. Break four eggs in a bowl ; beat them with a fork for half a minute ; add a tablespoonful of sugar ; 83 84 OMELET WITH JELLY. beat another half-minute. Put a teaspoonful of but- ter

Cook this with the app: pantry check, scaling, and the assistant.