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Bacon or Ham Omelet

Name: Bacon or Ham Omelet
Yield: 1 servings
Ingredients: six eggs; a small tea-spoonful of flour; a table-spoonful of milk or water; half a pound of cold boiled bacon or ham; a good piece of butter or fat

From Cassell's dictionary of cookery, 1892

Serves 1

Sufficient for three or four persons.

Presented as published in 1892. 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

664Calories

38 gProtein

4 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories664 kcal

Protein38 g

Carbohydrates4.2 g

Fiber0 g

Sugars1.1 g

Total Fat54 g

Saturated Fat17 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol1137 mg

Sodium427 mg

Potassium418 mg

Calcium169 mg

Iron5.4 mg

Magnesium37 mg

Phosphorus597 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D7.2 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.8 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.4 mg

Folate145 mcg

Choline913 mg

Caffeine0 mg

Water244 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 192. The excerpt below is the record exactly as published.

Bacon or Ham Omelet. — Beat six eggs, and add a small tea-spoonful of flour mixed Avith a table-spoonful of milk or water, and pepper and salt to taste. Mince half a pound of cold boiled bacon or ham, and stir it in wdth the egg. Dissolve a good piece of butter or fat

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