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Whipped Cream Omelet with Frosting
From The art of German cooking and baking, 1922
Serves 6
The frosting must be ready when the omelet is taken out of the oven the first time. Cover it with fruit marmalade and the figures or designs of frosting and finish baking it in the oven.
Presented as published in 1922. 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
814Calories
16 gProtein
129 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories814 kcal
Protein16 g
Carbohydrates129 g
Fiber0.6 g
Sugars107 g
Total Fat42 g
Saturated Fat14 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol473 mg
Sodium362 mg
Potassium311 mg
Calcium150 mg
Iron2.7 mg
Magnesium26 mg
Phosphorus292 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C4.5 mg
Vitamin A307 mcg
Vitamin E1.6 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate72 mcg
Choline312 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 107. The excerpt below is the record exactly as published.
WHIPPED CREAM OMELET WITH FROSTING. Quantity for 6 Persons. 6 fresh eggs % lb. of sugar 1 pt. whipped cream % cup of butter % cup of flour 1 cup of strawberry or plum % tsp. of salt marmalade Frosting. 6 whites of eggs Fruit for garnishing
Cook this with the app: pantry check, scaling, and the assistant.