Omelette Millefeuille

Name: Omelette Millefeuille
Ingredients: the yolks of seven eggs; two whole eggs; a quarter of a pound of sugar; three tablespoonsful of flour; one pint of cream; a teacupful of milk; two ounces of butter

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

2919Calories

77 gProtein

163 gCarbs

264 gFat

Full nutrition (34 nutrients)

Calories2919 kcal

Protein77 g

Carbohydrates163 g

Fiber0 g

Sugars127 g

Total Fat264 g

Saturated Fat114 g

Monounsaturated Fat53 g

Polyunsaturated Fat8.9 g

Omega-30.2 g

Cholesterol2318 mg

Sodium835 mg

Potassium1485 mg

Calcium852 mg

Iron9.3 mg

Magnesium118 mg

Phosphorus1440 mg

Zinc8.1 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A798 mcg

Vitamin E4.8 mg

Vitamin K13 mcg

Vitamin B61.1 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)2.5 mg

Folate249 mcg

Choline1366 mg

Caffeine0 mg

Water842 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 43. The excerpt below is the record exactly as published.

OMELETTE MILLEFEUILLE Take the yolks of seven eggs and two whole eggs. Mix them in a basin with a quarter of a pound of sugar and three tablespoonsful of flour. Add one pint of cream and a teacupful of milk. Then add two ounces of butter

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