Aunt Elinor's Plain Omelet

Name: Aunt Elinor's Plain Omelet
Ingredients: Beat yolks and whites of eggs together, not too thoroughly.; Add salt and pepper; Add salt and pepper; dessert spoonful of cream to each egg.

From The Aunts' Cook Book, 1922

For asparagus, jelly, mushroom, peas or ham omelet, have filling hot and pour a little onto omelet before folding but not enough to be sloppy.

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

336Calories

25 gProtein

2 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories336 kcal

Protein25 g

Carbohydrates2 g

Fiber0 g

Sugars0.7 g

Total Fat24 g

Saturated Fat9.2 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol759 mg

Sodium287 mg

Potassium290 mg

Calcium121 mg

Iron3.5 mg

Magnesium25 mg

Phosphorus404 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K1 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water161 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 14. The excerpt below is the record exactly as published.

Aunt Elinor's Plain Omelet Beat yolks and whites of eggs together, not too thoroughly. Add salt and pepper and dessert spoonful of cream to each egg.

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