Orange or Other Sweet Omelet

Name: Orange or Other Sweet Omelet
Ingredients: Separate and whip whites and yolks of 3 eggs; 1 tablespoon of orange juice; 1 tablespoon powdered sugar; add grated rind of orange

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

338Calories

21 gProtein

32 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories338 kcal

Protein21 g

Carbohydrates32 g

Fiber3.6 g

Sugars25 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium229 mg

Potassium534 mg

Calcium163 mg

Iron3.2 mg

Magnesium39 mg

Phosphorus341 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C111 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

Folate120 mcg

Choline441 mg

Caffeine0 mg

Water284 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 73. The excerpt below is the record exactly as published.

Orange or other Sweet Omelet. — Sepa- rate and whip whites and yolks of 3 eggs. Pour yolks over whites, add grated rind of orange and 1 tablespoon of orange juice, 1 table- spoon powdered sugar. Mix and cook as above. Omelet Souffle. — Break 6 eggs into sep- arate cups ; beat 4 of the yolks, mix with them teaspoon flour, 3 tablespoons powdered sugar

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