Omelette, Sweet (3)

Name: Omelette, Sweet (3)
Ingredients: Whisk 4 eggs; 1 teaspoonful of moist sugar; a pinch of salt; 1 tablespoonful of milk; 2 ounces of fat or oil

From English and French cookery, 1890

Sufficient for 3 persons.

Presented as published in 1890. 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

311Calories

26 gProtein

6 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories311 kcal

Protein26 g

Carbohydrates6.3 g

Fiber0 g

Sugars5.7 g

Total Fat20 g

Saturated Fat10 g

Monounsaturated Fat43 g

Polyunsaturated Fat18 g

Omega-34.3 g

Cholesterol746 mg

Sodium290 mg

Potassium299 mg

Calcium131 mg

Iron3.5 mg

Magnesium26 mg

Phosphorus411 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.1 mcg

Vitamin C0 mg

Vitamin A325 mcg

Vitamin E12 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline591 mg

Caffeine0 mg

Water166 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 80. The excerpt below is the record exactly as published.

Omelette, Sweet (3).— Whisk 4 eggs, and mix with them 1 tea- spoonful of moist sugar, a pinch of salt, and 1 tablespoonful of milk. Make an omelette-pan quite hot — see Soyer on cooking an omelette, p, 94 — put into it 2 ounces of fat or oil

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