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Parmesan Cheese Omelet
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
855Calories
38 gProtein
13 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories855 kcal
Protein38 g
Carbohydrates13 g
Fiber0 g
Sugars0.6 g
Total Fat72 g
Saturated Fat37 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol728 mg
Sodium1229 mg
Potassium425 mg
Calcium657 mg
Iron2.9 mg
Magnesium45 mg
Phosphorus723 mg
Zinc4.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A369 mcg
Vitamin E1.9 mg
Vitamin K4.2 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate74 mcg
Choline449 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 45. The excerpt below is the record exactly as published.
Parmesan Cheese Omelet. Four ounces of Parmesan cheese, six eggs, and half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.