Sweet Omelette
From Buckmaster's cookery, 1887
Follow precautions for plain omelette.
Presented as published in 1887. 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
423Calories
20 gProtein
5 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories423 kcal
Protein20 g
Carbohydrates5.4 g
Fiber0 g
Sugars2.6 g
Total Fat35 g
Saturated Fat17 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol618 mg
Sodium225 mg
Potassium264 mg
Calcium120 mg
Iron2.6 mg
Magnesium22 mg
Phosphorus330 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 124. The excerpt below is the record exactly as published.
SWEET OMELETTE. Ingredients. — 3 Eggs. Sugar. Jam. Cream. 1. Beat up three eggs, the same as in plain omelette, with half a teaspoonful of castor sugar and half a gill of cream
Cook this with the app: pantry check, scaling, and the assistant.