vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Omelet
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Serve hot.
Presented as published in 1913. 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
496Calories
29 gProtein
8 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein29 g
Carbohydrates8.5 g
Fiber0 g
Sugars6.6 g
Total Fat38 g
Saturated Fat8.5 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol759 mg
Sodium331 mg
Potassium459 mg
Calcium263 mg
Iron3.5 mg
Magnesium39 mg
Phosphorus519 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.2 mcg
Vitamin C0 mg
Vitamin A359 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.3 mg
Folate94 mcg
Choline610 mg
Caffeine0 mg
Water289 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 75. The excerpt below is the record exactly as published.
Baked Omelet 1 tablespoonfui melted Crisco % teaspoonful cornstarch 4 eggs 8 tablespoonfuls milk 2 tablespoonfuls water Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.