vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Omelet
From Lessons in cooking through preparation of meals, 1912
Serves 1
Care must be taken to avoid burning due to the sugar.
Presented as published in 1912. 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
294Calories
11 gProtein
21 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories294 kcal
Protein11 g
Carbohydrates21 g
Fiber0.4 g
Sugars16 g
Total Fat18 g
Saturated Fat6.5 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.9 g
Cholesterol734 mg
Sodium1200 mg
Potassium200 mg
Calcium98 mg
Iron2 mg
Magnesium11 mg
Phosphorus279 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.7 mcg
Vitamin C22 mg
Vitamin A259 mcg
Vitamin E1.8 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate118 mcg
Choline558 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 220. The excerpt below is the record exactly as published.
ORANGE OMELET TOAST COFFEE Orange Omelet Beat the yolks of 4 eggs, add 4 t powdered sugar, 4 T orange juice, ^ t salt, and the grated rind of ^ orange
Cook this with the app: pantry check, scaling, and the assistant.