A Good Plain Omelet

Name: A Good Plain Omelet
Ingredients: Break six eggs into a bowl; six tablespoons of warm water; one tablespoon of chopped parsley; one teaspoon of melted butter; one level tablespoon of butter or lard; a level teaspoon of salt

From Trinity cook book, 1925

Garnish with green peas.

Presented as published in 1925. 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

583Calories

38 gProtein

2 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories583 kcal

Protein38 g

Carbohydrates2.2 g

Fiber0 g

Sugars1.1 g

Total Fat46 g

Saturated Fat17 g

Monounsaturated Fat18 g

Polyunsaturated Fat7.4 g

Omega-30.1 g

Cholesterol1138 mg

Sodium2763 mg

Potassium416 mg

Calcium173 mg

Iron5.3 mg

Magnesium37 mg

Phosphorus595 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A511 mcg

Vitamin E3.3 mg

Vitamin K1.2 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.2 mg

Folate141 mcg

Choline890 mg

Caffeine0 mg

Water318 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 7. The excerpt below is the record exactly as published.

A GOOD PLAIN OMELET Break six eggs into a bowl; beat them until well mixed but not very light; add six tablespoons of warm water, a very little pepper, one tablespoon of chopped parsley, one teaspoon of melted butter. Put one level tablespoon of butter or lard in a perfectly smooth, shallow frying-pan; when it has melted, not browned, turn in the egg mixture, and sprinkle over it a level teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.