Omelette I
From Cooks in clover, 1889
Presented as published in 1889. 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
458Calories
39 gProtein
8 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories458 kcal
Protein39 g
Carbohydrates8.2 g
Fiber0 g
Sugars1.1 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium426 mg
Potassium425 mg
Calcium169 mg
Iron5.7 mg
Magnesium38 mg
Phosphorus602 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.8 mg
Folate154 mcg
Choline882 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Cooks in clover (1889), page 24. The excerpt below is the record exactly as published.
Omelette, I. — Six eggs, one chip of milk, one table- j spoon of flour, and a pinch of salt. Beat the whites \ and yelks separately. Mix the flour, milk and salt ; \ add the yelks, and then the beaten whites. Have a! buttered spider very hot, and pour in the mixture. Bake in a quick oven. Mrs. J. H. Ackerinan. Omelette, II. — Six eggs, whites and yelks beaten separately; half a pint of milk, six teaspoons of corn starch, one teaspoon of baking powder and one tea- spoon of salt. Melt a heaping tablespoon of butter in a frying pan, and, when the mixture has set, add the whites beaten to a stiff froth ; cut in two in the center and turn one half over the other before send- ing to the table. Mrs. Peter Doremus. Omelette, I II. — Beat six eggs very thoroughly, the yelks to a cream, and the whites to a stiff froth ; add to the beaten yelks one tablespoon of flour
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Cook this with the app: pantry check, scaling, and the assistant.