A Nourishing Omelet
From The universal cookery book, 1887
Garnish with parsley.
Presented as published in 1887. 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
206Calories
15 gProtein
17 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein15 g
Carbohydrates17 g
Fiber6.3 g
Sugars0.5 g
Total Fat10 g
Saturated Fat3.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol372 mg
Sodium151 mg
Potassium472 mg
Calcium170 mg
Iron4.2 mg
Magnesium56 mg
Phosphorus238 mg
Zinc1.6 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A167 mcg
Vitamin E1.3 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate51 mcg
Choline297 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 88. The excerpt below is the record exactly as published.
A NOURISHING OMELET. by the fire, then just boil it up, pour it off clear, and salt it a very little. — Godey ’s Lady 's Book. (By per. Pub.) A Nourishing Omelet. Dissolve a saltspoon of beef-extract in half a cup of hot water, and stir into it half a cup of the crusts of whole-wheat bread rolled fine. Let them soak over the teakettle while you beat the yolks and whites of two eggs. Stir the soaked crumbs into the yolks, add a dash of salt
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