A Paper Bag Omelette

Name: A Paper Bag Omelette
Ingredients: two eggs; a dash of salt; pepper; a heaping teaspoonful of flour; a small cupful of milk; a tablespoonful of minced breakfast bacon

From Standard Paper-Bag Cookery, 1912

Cut in squares and serve immediately.

Presented as published in 1912. 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

357Calories

23 gProtein

14 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories357 kcal

Protein23 g

Carbohydrates14 g

Fiber0 g

Sugars12 g

Total Fat23 g

Saturated Fat9.5 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol411 mg

Sodium346 mg

Potassium537 mg

Calcium357 mg

Iron2 mg

Magnesium44 mg

Phosphorus471 mg

Zinc2.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D4.4 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.1 mg

Folate51 mcg

Choline344 mg

Caffeine0 mg

Water298 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 39. The excerpt below is the record exactly as published.

A Paper Bag Omelette. — Beat two eggs for about five minutes. Add a dash of salt and pepper and a heaping teaspoonful of flour. Beat again until flour is well mixed in and add a small cupful of milk. Put a tablespoonful of minced breakfast bacon

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