vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Omelet
From The complete cook book, 1900
Serves 1
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
300Calories
19 gProtein
22 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories300 kcal
Protein19 g
Carbohydrates22 g
Fiber0 g
Sugars20 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium213 mg
Potassium292 mg
Calcium88 mg
Iron2.7 mg
Magnesium23 mg
Phosphorus306 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C14 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate84 mcg
Choline441 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 90. The excerpt below is the record exactly as published.
ORANGE OMELET. Beat three eggs. Add three tablespoonfuls of orange juice and two tablespoonfuls of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.