vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow Omelet with Supreme Sauce (Omelette de Neige, Sauce Supreme)
From The Swedish, French, American cook book, 1918
Serves 1
Serve for lunch or supper.
Presented as published in 1918. 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
55Calories
11 gProtein
2 gCarbs
0 gFat
Full nutrition (6 nutrients)
Calories55 kcal
Protein11 g
Carbohydrates2.4 g
Total Fat0 g
Riboflavin (B2)0.4 mg
Water86 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 396. The excerpt below is the record exactly as published.
Snow Omelet with Supreme Sauce Omelette de Neige, Sauce Supreme Make the omelet [see recipe: French Omelet]. Beat the whites of two eggs and poach them in milk; put the meringue in the centre, with American cheese
Cook this with the app: pantry check, scaling, and the assistant.