An Omlette

Name: An Omlette
Ingredients: Beat the yokes and whites of four Eggs; the yoke only of one more; a small table spoonful of Flour; about four tablespoonfuls of good milk; season it with pepper and Salt to your taste

From An old-world recipe book, 1908

Presented as published in 1908. 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

423Calories

34 gProtein

11 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories423 kcal

Protein34 g

Carbohydrates11 g

Fiber0 g

Sugars3.9 g

Total Fat26 g

Saturated Fat9 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol937 mg

Sodium378 mg

Potassium447 mg

Calcium216 mg

Iron4.8 mg

Magnesium39 mg

Phosphorus565 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5.6 mcg

Vitamin C0 mg

Vitamin A419 mcg

Vitamin E2.7 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.8 mg

Folate130 mcg

Choline746 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 9. The excerpt below is the record exactly as published.

An Omlette Beat the yokes and whites of 63 AN OLD-WORLD RECIPE BOOK four Eggs, and if you like it richer, the yoke only of one more. Mix a small table spoonful of Flour in about four tablespoonfuls of good milk, add to this the eggs with some chopped parsley and thyme, and season it with pepper and Salt to your taste

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