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Orange Omelet

Name: Orange Omelet
Yield: 1 servings
Ingredients: yolks of three eggs; three tablespoonfuls of sugar; the grated rind of one orange; a pinch of salt; three tablespoonfuls of orange juice; one teaspoonful of butter

From The Rural cook book, 1907

Serves 1

Presented as published in 1907. 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

389Calories

19 gProtein

46 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories389 kcal

Protein19 g

Carbohydrates46 g

Fiber0.7 g

Sugars42 g

Total Fat18 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol568 mg

Sodium214 mg

Potassium319 mg

Calcium98 mg

Iron2.8 mg

Magnesium24 mg

Phosphorus311 mg

Zinc2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C21 mg

Vitamin A241 mcg

Vitamin E1.6 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.2 mg

Folate86 mcg

Choline442 mg

Caffeine0 mg

Water178 g

As published

This recipe was extracted from The Rural cook book (1907), page 84. The excerpt below is the record exactly as published.

Orange Omelet. — Beat yolks of three eggs ; add three tablespoonfuls of sugar and the grated rind of one orange; add a pinch of salt to the whites of the eggs and beat until stiff; mix the whites lightly with the yolks, sprinkling in at the same time three tablespoonfuls of orange juice ; melt one teaspoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.