vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Egg Omelette
From Delicacies, 1929
Serves 1
— Mrs. DeWitt C. Gifford.
Presented as published in 1929. 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
609Calories
41 gProtein
31 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein41 g
Carbohydrates31 g
Fiber0.1 g
Sugars24 g
Total Fat46 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol834 mg
Sodium471 mg
Potassium1010 mg
Calcium714 mg
Iron3.5 mg
Magnesium82 mg
Phosphorus892 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate94 mcg
Choline675 mg
Caffeine0 mg
Water585 g
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 27. The excerpt below is the record exactly as published.
Baked Egg Omelette One pint milk, 1 tablespoon corn starch and 1 tablespoon butter creamed together. Put in pan and stir over fire until it thickens, allow to cool. Four eggs
Cook this with the app: pantry check, scaling, and the assistant.