vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Omelet a la Surprise
From The Swedish, French, American cook book, 1918
Serves 1
Serve with strawberries cooked in sugar, thickened with cornstarch, colored with red coloring, and flavored with brandy.
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
1205Calories
16 gProtein
151 gCarbs
72 gFat
Full nutrition (32 nutrients)
Calories1205 kcal
Protein16 g
Carbohydrates151 g
Sugars1.5 g
Total Fat72 g
Saturated Fat19 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol267 mg
Sodium941 mg
Potassium324 mg
Calcium103 mg
Iron3.8 mg
Magnesium28 mg
Phosphorus210 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C13 mg
Vitamin A174 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.6 mg
Folate95 mcg
Choline5.4 mg
Water211 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 519. The excerpt below is the record exactly as published.
Make the omelet from two eggs, one tablespoon butter, two tablespoons milk, two tablespoons cream; mix well. Put one tablespoon butter in a pan, put in the mixture; Copyright, 1918, by Mrs. Ericsson Hammond THE SWEDISH, FRENCH, when ready, put the strawberries in and double, turn out, cover with a meringue from three eggs
Cook this with the app: pantry check, scaling, and the assistant.