Almond Omelet
From Foods of the foreign-born in relation to health, 1922
Presented as published in 1922. 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
887Calories
40 gProtein
16 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories887 kcal
Protein40 g
Carbohydrates16 g
Fiber6.9 g
Sugars0.7 g
Total Fat83 g
Saturated Fat21 g
Monounsaturated Fat32 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol836 mg
Sodium297 mg
Potassium804 mg
Calcium312 mg
Iron5.9 mg
Magnesium193 mg
Phosphorus753 mg
Zinc4.5 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.6 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 38. The excerpt below is the record exactly as published.
almond omelet, prepared with one-half cup almonds, four eggs, and four tablespoons cream. Blanch the almonds, chop fine, and pound smooth. Beat the eggs, add the cream, and turn into a hot pan in which one tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.