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Baked Mushroom Omelette
From The Cook County cook book, 1912
Serves 4
Serve at once in the bake dish.
Presented as published in 1912. 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
175Calories
17 gProtein
9 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein17 g
Carbohydrates9.5 g
Fiber2.1 g
Sugars5.4 g
Total Fat11 g
Saturated Fat2.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol289 mg
Sodium202 mg
Potassium834 mg
Calcium51 mg
Iron2.5 mg
Magnesium30 mg
Phosphorus346 mg
Zinc2.1 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C4.5 mg
Vitamin A121 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.6 mg
Folate74 mcg
Choline262 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 28. The excerpt below is the record exactly as published.
BAKED MUSHROOM OMELETTE.— Pull and cut into quarters a dozen fresh mushrooms, and put them into a saucepan ■with a tablespoon of butter, pepper and salt to taste, and a few drops of lemon juice. Cover the pan and simmer slowly 10 min- 46 EGGS utes. Add 1 cup of thickened chicken or veal stock, and cook slowly 10 minutes longer. Then stir in 6 eggs, well beaten, turn into a buttered bake dish, sift browned crumbs
Cook this with the app: pantry check, scaling, and the assistant.