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Sweet Omelet with Preserves
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
429Calories
16 gProtein
37 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein16 g
Carbohydrates37 g
Fiber2.8 g
Sugars17 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol417 mg
Sodium153 mg
Potassium338 mg
Calcium112 mg
Iron3.2 mg
Magnesium26 mg
Phosphorus254 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate81 mcg
Choline299 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 87. The excerpt below is the record exactly as published.
the grated rind of a lemon, the butter, melted, the cream, and sugar ; immediately before frying, add the lemon-juice, and the whites of the eggs, beaten to a froth ; fry in an oval form, the size of the dish, and sift sugar over. No. 332. — Sweet Omelet with Preserves. Half an ounce of flour, half an ounce of powdered loaf sugar, two eggs, three table-spoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.