Baked Omelet
From The easiest way in housekeeping and cooking, 1881
Can be varied with chopped ham or parsley.
Presented as published in 1881. 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
504Calories
39 gProtein
13 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein39 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol959 mg
Sodium448 mg
Potassium711 mg
Calcium440 mg
Iron4.4 mg
Magnesium59 mg
Phosphorus741 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D7.3 mcg
Vitamin C0 mg
Vitamin A478 mcg
Vitamin E2.7 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.4 mg
Folate118 mcg
Choline778 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 92. The excerpt below is the record exactly as published.
Baked Omelet. One large cup of milk ; "five eggs ; a saltspoonful of salt ; and half a one of white pepper
Cook this with the app: pantry check, scaling, and the assistant.