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Omelette Confiture
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Flavourings such as rum, vanilla, ratafia, lemon, etc., are often liked.
Presented as published in 1898. 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
131Calories
0 gProtein
28 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein0.1 g
Carbohydrates28 g
Fiber0.4 g
Sugars19 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium31 mg
Calcium8 mg
Iron0.2 mg
Magnesium1.6 mg
Phosphorus7.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.4 mcg
Choline4.1 mg
Caffeine0 mg
Alcohol2.8 g
Water18 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 283. The excerpt below is the record exactly as published.
four tablespoonfuls of either apricot jam or strawberry jam in a small stewpan, and SWEET OMELETTES 409 add a tablespoonful of kirsch
Cook this with the app: pantry check, scaling, and the assistant.