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Baked Omelet
From Superior cook book, 1905
Serves 2
Presented as published in 1905. 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
598Calories
42 gProtein
28 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein42 g
Carbohydrates28 g
Fiber0 g
Sugars24 g
Total Fat40 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol818 mg
Sodium470 mg
Potassium1014 mg
Calcium713 mg
Iron3.7 mg
Magnesium83 mg
Phosphorus894 mg
Zinc4.7 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)0.9 mg
Folate100 mcg
Choline675 mg
Caffeine0 mg
Water583 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 53. The excerpt below is the record exactly as published.
Baked Omelet. P)oil 1 ]it. of milk, melt in it 1 tahlespoon of hntter. a teaspoonfiil of corn- starch and a tahlespoonfnl of Donsnian's Best Patent tlonr, mixed smoothly in a little nnlk; ])our th.is slowly on the yolks of 8 eggs
Cook this with the app: pantry check, scaling, and the assistant.