Sweet Omelet
From The Samaritan cookery book, 1903
Note: When firing the above, have a knife in your hand and gently turn up the edge of the omelet to see if it is brown enough. Mrs. Ferguson, Trinidad Villa, Bellahouston.
Presented as published in 1903. 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
240Calories
19 gProtein
7 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein19 g
Carbohydrates7.3 g
Fiber0 g
Sugars4.7 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium213 mg
Potassium209 mg
Calcium84 mg
Iron2.6 mg
Magnesium19 mg
Phosphorus299 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 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 The Samaritan cookery book (1903) by E. P. Watson, page 43. The excerpt below is the record exactly as published.
SWEET OMELET. 1 dessertspoonful sugar. I 3 eggs. 1 dessertspoonful rice flour. | Jam.
Cook this with the app: pantry check, scaling, and the assistant.