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Baked Omelet

Name: Baked Omelet
Yield: 1 servings
Ingredients: three gills of milk; a dessertspoon of butter; four or five eggs; a tablespoon of flour; a teaspoon of salt

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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

534Calories

38 gProtein

24 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories534 kcal

Protein38 g

Carbohydrates24 g

Fiber0 g

Sugars18 g

Total Fat34 g

Saturated Fat13 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol798 mg

Sodium2757 mg

Potassium836 mg

Calcium565 mg

Iron4 mg

Magnesium70 mg

Phosphorus775 mg

Zinc4.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D7.5 mcg

Vitamin C0 mg

Vitamin A437 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B123.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1.1 mg

Folate107 mcg

Choline653 mg

Caffeine0 mg

Water476 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 25. The excerpt below is the record exactly as published.

Baked Omelet Heat three gills of milk with a dessertspoon of butter in it; beat thoroughly four or five eggs; wet a tablespoon of flour and a teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.