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Puff Omelet

Name: Puff Omelet
Yield: 1 servings
Ingredients: the yolks of six eggs; the whites of three, beaten very light; one tablespoonful of flour; a teacupful of milk; melt a tablespoonful of butter

From Temperance cook book, 1887

Serves 1

Serve as soon as done.

Presented as published in 1887. 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

503Calories

25 gProtein

21 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories503 kcal

Protein25 g

Carbohydrates21 g

Fiber0 g

Sugars12 g

Total Fat46 g

Saturated Fat14 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol1162 mg

Sodium143 mg

Potassium490 mg

Calcium435 mg

Iron3.2 mg

Magnesium36 mg

Phosphorus655 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D7.8 mcg

Vitamin C0 mg

Vitamin A467 mcg

Vitamin E2.8 mg

Vitamin K0.7 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.8 mg

Folate161 mcg

Choline880 mg

Caffeine0 mg

Water271 g

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 132. The excerpt below is the record exactly as published.

PUFF OMELET. Stir into the yolks of six eggs, and the whites of three, beaten very light, one tablespoonful of flour mixed into a teacupful milk, with salt and pepper to taste; melt a tablespoonful of butter

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