vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Omelet
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
190Calories
13 gProtein
12 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein13 g
Carbohydrates12 g
Fiber0 g
Sugars11 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium196 mg
Calcium59 mg
Iron1.8 mg
Magnesium15 mg
Phosphorus204 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C9.9 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate56 mcg
Choline294 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 144. The excerpt below is the record exactly as published.
Orange Omelet. — To the yolks of two eggs beaten light add two tablespoonfuls of orange juice, half a tea- spoonful of grated orange peel, and two teaspoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.