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Omelettes (German)
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
960Calories
15 gProtein
207 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories960 kcal
Protein15 g
Carbohydrates207 g
Fiber4.5 g
Sugars122 g
Total Fat21 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium101 mg
Potassium533 mg
Calcium307 mg
Iron4.7 mg
Magnesium61 mg
Phosphorus347 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C1.8 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.2 mg
Folate161 mcg
Choline45 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Recipes for the million (1891), page 156. The excerpt below is the record exactly as published.
OMELETTES (GERMAN). — Mix together a dessert-spoonful of corn flour, a teaspoonful of wheaten flour, and two tablespoonfuls of cold milk. Boil half a pint of milk with four or five lumps of sugar, stir it into the flour, and let it get thick over the fire, then add two well-beaten eggs. Melt half an ounce of butter, spread it over a couple of dishes, pour in the omelettes, and bake in a hot oven for about ten minutes. When they are of a nice golden brown colour, remove them from the oven, spread over half of each a spoonful of strawberry jam
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