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Orange Omelet
From The new practical housekeeping, 1890
Serves 1
Make Lemon Omelet the same way.
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
219Calories
19 gProtein
2 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein19 g
Carbohydrates2.1 g
Fiber0.2 g
Sugars1 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium213 mg
Potassium221 mg
Calcium88 mg
Iron2.6 mg
Magnesium19 mg
Phosphorus298 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C4.3 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
Folate73 mcg
Choline441 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 177. The excerpt below is the record exactly as published.
Orange Omelet — Three eggs, teaspoon each orange juice and grated rind of orange
Cook this with the app: pantry check, scaling, and the assistant.