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Baked Omelet
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
461Calories
34 gProtein
19 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein34 g
Carbohydrates19 g
Fiber0 g
Sugars12 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol773 mg
Sodium377 mg
Potassium652 mg
Calcium413 mg
Iron3.9 mg
Magnesium55 mg
Phosphorus651 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A398 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.9 mg
Folate107 mcg
Choline631 mg
Caffeine0 mg
Water368 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 143. The excerpt below is the record exactly as published.
Baked Omelet. — Take 4 eggs, yolks and whites beaten separately; 1 cup of milk, 1 tablespoon of flour and a little salt
Cook this with the app: pantry check, scaling, and the assistant.