Sweet Omelet with Pink Noyeau
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This is a most delicious dish.
Presented as published in 1880. 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
557Calories
18 gProtein
18 gCarbs
42 gFat
Full nutrition (35 nutrients)
Calories557 kcal
Protein18 g
Carbohydrates18 g
Fiber11 g
Sugars3.7 g
Total Fat42 g
Saturated Fat3.2 g
Monounsaturated Fat27 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium624 mg
Calcium229 mg
Iron3.2 mg
Magnesium230 mg
Phosphorus410 mg
Zinc2.7 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E22 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)3.1 mg
Folate37 mcg
Choline44 mg
Caffeine0 mg
Alcohol9.3 g
Water22 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 10. The excerpt below is the record exactly as published.
sweet omelet with pink noyeau. Make an ordinary sweet omelet, and shake over it plenty of powdered sugar. Next take a couple of tablespoonfuls of brandy, which should be coloured pink with a few drops of cochineal. Then add to this two or three drops of essence of almonds
Cook this with the app: pantry check, scaling, and the assistant.