vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Omelet (Fried)
From The new practical housekeeping, 1890
Serves 2
Serve immediately to maintain texture.
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
674Calories
25 gProtein
12 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein25 g
Carbohydrates12 g
Fiber2.7 g
Sugars4.4 g
Total Fat58 g
Saturated Fat29 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol772 mg
Sodium274 mg
Potassium395 mg
Calcium203 mg
Iron3.3 mg
Magnesium32 mg
Phosphorus416 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C32 mg
Vitamin A281 mcg
Vitamin E1.9 mg
Vitamin K3.3 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate86 mcg
Choline517 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 2 servings.
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.
seven eggs two teaspoons powdered loaf-sugar, the grated rind of half a lemon, and a little cream
Cook this with the app: pantry check, scaling, and the assistant.