Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of butter as large as a chestnut
- one orange
- three eggs to a cream
- two teaspoons- ful of powdered sugar
- one side of the pan
Directions
For orange omelette grate the yellow rind and squeeze the juice of one orange; beat the yolks of three eggs to a cream and add the orange rind and juice to them, with two teaspoons- ful of powdered sugar; beat the whites to a stiff froth. Meantime have a clear, smooth frying-pan on the fire heating, with a piece of butter as large as a chestnut. When the pan is hot put the omelette into it, lift it constantly from the bottom of the pan with a fork, piling it in the middle. When it seems nearly done pile it at one side of the pan ; hold a hot
312 SUNDRIES.
dish close to it, and turn it out lightly and quickly. Dust it with powdered sugar and serve at once.