Rum Omelet
From Some simple Sunday suppers, 1895
Most delicious!
Presented as published in 1895. 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
1364Calories
38 gProtein
202 gCarbs
29 gFat
Full nutrition (35 nutrients)
Calories1364 kcal
Protein38 g
Carbohydrates202 g
Fiber0 g
Sugars202 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium429 mg
Potassium419 mg
Calcium170 mg
Iron5.4 mg
Magnesium37 mg
Phosphorus597 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Alcohol23 g
Water275 g
As published
This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 13. The excerpt below is the record exactly as published.
Rum Omelet. — A sherry glass full of sugar to six eggs. Make as plain omelet (omitting the pep- per). Turn on hot plate when done, and sprinkle sugar over the top. Pour five or six tablespoonfuls of rum
Cook this with the app: pantry check, scaling, and the assistant.