vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Omelet
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Can also include orange pieces mixed with yolks or spread on top before folding.
Presented as published in 1884. 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
353Calories
21 gProtein
35 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein21 g
Carbohydrates35 g
Fiber3.6 g
Sugars28 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium229 mg
Potassium590 mg
Calcium166 mg
Iron3.3 mg
Magnesium42 mg
Phosphorus347 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C120 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate129 mcg
Choline441 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 122. The excerpt below is the record exactly as published.
Orange Omelet. — The thinly grated rind of one orange and three tablespoonfuls of the juice, three eggs, and three tea- spoonfuls of powdered suya
Cook this with the app: pantry check, scaling, and the assistant.