Sicilian Omelet
From Chafing dish possibilities, 1898
Presented as published in 1898. 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
231Calories
19 gProtein
5 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories231 kcal
Protein19 g
Carbohydrates5.3 g
Fiber0 g
Sugars4.7 g
Total Fat20 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol574 mg
Sodium214 mg
Potassium208 mg
Calcium85 mg
Iron2.6 mg
Magnesium18 mg
Phosphorus298 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
Water115 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 28. The excerpt below is the record exactly as published.
Sicilian Omelet Beat three eggs slightly, add one teaspoon sugar and a few grains salt. Grease the sides and bottom of blazer, using one-half tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.