vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plumbe's Arrowroot Omelet
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost: Is. 6d. per pound.
Presented as published in 1892. 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
259Calories
14 gProtein
28 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories259 kcal
Protein14 g
Carbohydrates28 g
Fiber0.1 g
Sugars27 g
Total Fat10 g
Saturated Fat3.6 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol375 mg
Sodium154 mg
Potassium210 mg
Calcium87 mg
Iron1.9 mg
Magnesium17 mg
Phosphorus231 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0.1 mg
Vitamin A168 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate72 mcg
Choline298 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1259. The excerpt below is the record exactly as published.
Plumbe's Arrowroot Omelet.— Beat up two eggs, and nrix with them one table- spoonful of arrowroot and a tea-cupful of milk ; add a little pepper and salt, and sugar, if pre- ferr
Cook this with the app: pantry check, scaling, and the assistant.