vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rum Omelette
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
215Calories
19 gProtein
1 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein19 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium214 mg
Potassium207 mg
Calcium85 mg
Iron2.6 mg
Magnesium18 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 44. The excerpt below is the record exactly as published.
RUM OMELETTE — Mrs. L. A. Lancel. 3 eggs, beaten lightly, 2 tablespoons of cold water. Have frying pan very hot; put in a little piece of butter. Add eggs. When cooked fold it, put lumps of sugar
Cook this with the app: pantry check, scaling, and the assistant.