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Puff Omelet
From The new practical housekeeping, 1890
Serves 2
Serve immediately after baking.
Presented as published in 1890. 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
631Calories
22 gProtein
9 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein22 g
Carbohydrates8.6 g
Fiber0 g
Sugars0.6 g
Total Fat61 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol694 mg
Sodium238 mg
Potassium327 mg
Calcium157 mg
Iron2.8 mg
Magnesium26 mg
Phosphorus369 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate77 mcg
Choline441 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 178. The excerpt below is the record exactly as published.
six eggs and whites of three beaten very light, one tablespoon flour mixed with a cup cream 216 OMSLETS. or milk, and salt and pepper to taste ; melt a tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.