vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Omelet
From Kentucky receipt book, 1903
Serves 1
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
493Calories
38 gProtein
19 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein38 g
Carbohydrates19 g
Fiber0 g
Sugars17 g
Total Fat39 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1147 mg
Sodium428 mg
Potassium417 mg
Calcium170 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus597 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 91. The excerpt below is the record exactly as published.
Sweet Omelet. Beat 6 eggs separately, add to yolks 6 teaspoons powdered sugar, and stir lightly into whites. Cook in omelet pan, with 1 tablespoon melted butter. When ready to fold, spread with jelly, marmalade
Cook this with the app: pantry check, scaling, and the assistant.