vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Xmas Omelet
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. 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
22Calories
0 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.1 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat1.7 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol5 mg
Sodium1 mg
Potassium4.8 mg
Calcium3 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus2.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol0.8 g
Water4.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 415. The excerpt below is the record exactly as published.
XMAS OMELET Beat the eggs with salt and sugar and add, per six eggs: two tablespoonfuls of cream, a pinch of orange or lemon rind, and one tablespoonful of rum
Cook this with the app: pantry check, scaling, and the assistant.