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Robespierre Omelette
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein0 g
Carbohydrates2.2 g
Fiber0 g
Sugars2.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3500 mg
Potassium2.1 mg
Calcium2.9 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 29. The excerpt below is the record exactly as published.
ROBESPIERRE OMELETTE.— 3 tablespoons of hot water, 1 tablespoon of salt, teaspoon sugar, 1/3 teaspoon of salt, ^ tea- spoon of vanilla. Number of eggs desired
Cook this with the app: pantry check, scaling, and the assistant.