Baked Chicken Omelet
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
822Calories
66 gProtein
20 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories822 kcal
Protein66 g
Carbohydrates20 g
Fiber0.2 g
Sugars13 g
Total Fat51 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat9.8 g
Omega-30.1 g
Cholesterol568 mg
Sodium743 mg
Potassium980 mg
Calcium392 mg
Iron4.4 mg
Magnesium88 mg
Phosphorus806 mg
Zinc5.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C3.8 mg
Vitamin A456 mcg
Vitamin E1.9 mg
Vitamin K4.3 mcg
Vitamin B61.1 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate85 mcg
Choline435 mg
Caffeine0 mg
Water431 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 37. The excerpt below is the record exactly as published.
Baked Chicken Omelet. Corn Croquettes. Brown Bread. Strawberry Short-Cake. Iced Coffee. Baked Chicken Omelet — Into one cupful of white sauce, made as previously directed, stir a cupful of chicken, minced fine and sea- soned to taste. Beat two eggs
Cook this with the app: pantry check, scaling, and the assistant.