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Sweet Omelet (for Dessert)
From The Pattern cook-book, 1890
Serves 1
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
160Calories
0 gProtein
40 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories160 kcal
Protein0.1 g
Carbohydrates40 g
Fiber0.4 g
Sugars32 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium31 mg
Calcium8.1 mg
Iron0.2 mg
Magnesium1.6 mg
Phosphorus7.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.4 mcg
Choline4.1 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 144. The excerpt below is the record exactly as published.
SWEET OMELET (FOR DESSERT). Add a little sugar to the eggs, using no pepper and but half the quantity of salt. Make the plain omelet, and when ready to fold, put two or three table-spoonfuls of any kind of preserves
Cook this with the app: pantry check, scaling, and the assistant.