vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelette Celestine
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
265Calories
5 gProtein
41 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories265 kcal
Protein4.8 g
Carbohydrates41 g
Fiber1 g
Sugars22 g
Total Fat9.3 g
Saturated Fat5.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Cholesterol104 mg
Sodium89 mg
Potassium80 mg
Calcium32 mg
Iron1.2 mg
Magnesium9.8 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A87 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate25 mcg
Choline35 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 197. The excerpt below is the record exactly as published.
Omelette Celestine Demi tasse DINNER Mutton broth, Kitchener Radishes Oysters, Newburg Fried chicken, Savoy Canned corn fritters Egg plant in casserole Lettuce salad French pastry Coffee Omelette Celestine. Prepare an omelet, and before turning on platter fill with a little currant jelly. Sprinkle with powdered sugar, and burn with a hot iron. Cut some lady fingers in two, mix with a little sweetened whipped cream, and place at one end of the omelet. At the other end place some macaroons
Cook this with the app: pantry check, scaling, and the assistant.