vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelette en Surprise
From The household gas cookery book, 1900
Serves 2
Add rum, brandy, or kirsch before serving for effect.
Presented as published in 1900. 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
902Calories
27 gProtein
102 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories902 kcal
Protein27 g
Carbohydrates102 g
Fiber1.8 g
Sugars90 g
Total Fat43 g
Saturated Fat21 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol655 mg
Sodium452 mg
Potassium659 mg
Calcium367 mg
Iron3.2 mg
Magnesium52 mg
Phosphorus539 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.4 mcg
Vitamin C1.3 mg
Vitamin A500 mcg
Vitamin E2.3 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.8 mg
Folate90 mcg
Choline499 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 81. The excerpt below is the record exactly as published.
Omelette en Surprise. — This omelette is a great favourite with all gourmets, and should be prepared as follows: — lake a pint of vanilla ice-cream and make a soufflee omelette mixture. To mix the souffiee omelette it is necessary to have the yolks of six eggs and four whites. Cream the yolks with three ounces of castor sugar, add a dessertspoonful of cornflour and half a teaspoonful of vanilla essence. Add a pinch of salt to the four whites and whisk them until Quite firm, then add them to the yolks. Now take some Genoese pastry
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