vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sweet or Jelly Omelet
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
336Calories
19 gProtein
31 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein19 g
Carbohydrates31 g
Fiber0.4 g
Sugars23 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium226 mg
Potassium238 mg
Calcium92 mg
Iron2.8 mg
Magnesium20 mg
Phosphorus305 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C3.5 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate75 mcg
Choline445 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 122. The excerpt below is the record exactly as published.
Sweet or Jelly Omelet. — Allow a teaspoonful of powdered sugar to each egg, and omit the pepper. Mix and cook as in Omelet No. 1, and when ready to fold put two or three tablespoonfuls of any kind of preserves, marmalade, or jelly on the top. Fold and sprinkle with sugar. Orange Omelet. — The thinly grated rind of one orange and three tablespoonfuls of the juice, three eggs
Cook this with the app: pantry check, scaling, and the assistant.