vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sweet or Jelly Omelet
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
122Calories
0 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories122 kcal
Protein0.1 g
Carbohydrates30 g
Fiber0.4 g
Sugars22 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium31 mg
Calcium8 mg
Iron0.2 mg
Magnesium1.6 mg
Phosphorus7.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.4 mcg
Choline4.1 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 24. The excerpt below is the record exactly as published.
Sweet or Jelly Omelet Allow a teaspoon of powdered sugar to each egg, and omit pepper. Mix and cook as in Omelet No. 1, and when ready to fold put two or three tablespoons of any kind of preserve, mar- malade or jel
Cook this with the app: pantry check, scaling, and the assistant.