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Sweet Omelet (Baked)
From The new practical housekeeping, 1890
Serves 1
Dust with sugar before baking for added sweetness.
Presented as published in 1890. 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
366Calories
26 gProtein
21 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories366 kcal
Protein26 g
Carbohydrates21 g
Fiber5.3 g
Sugars14 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium288 mg
Potassium363 mg
Calcium180 mg
Iron3.9 mg
Magnesium32 mg
Phosphorus402 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C65 mg
Vitamin A322 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate101 mcg
Choline592 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 179. The excerpt below is the record exactly as published.
Sweet Omelet — (Baked). Mix yolks of four eggs with four heaping teaspoons powdered sugar ; add teaspoon vanilla and care- fully cut into this tne well-frothed whites ; pour it on a thick metal dish well buttered and bake till brown, about ten minutes. Place dish on a hot platter and serve at once. If liked, dust with sugar just before placing in oven, and the chopped rind of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.