Baked Omelet

Name: Baked Omelet
Ingredients: One pint of milk; four eggs beaten separately; a tablespoonful of flour; salt

From High-Street cook book, 1885

Presented as published in 1885. 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

607Calories

42 gProtein

30 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories607 kcal

Protein42 g

Carbohydrates30 g

Fiber0 g

Sugars24 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol802 mg

Sodium469 mg

Potassium1018 mg

Calcium713 mg

Iron3.9 mg

Magnesium84 mg

Phosphorus897 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)1.2 mg

Folate107 mcg

Choline675 mg

Caffeine0 mg

Water583 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 13. The excerpt below is the record exactly as published.

Baked Omelet. One pint of milk, four eggs beaten sep- arately. Scald tiif milk. ;iih1 thicken with a tables] aful oi flour Let It cool :i little; add the yolks, whites, and salt. Pour Into a buttered dish, and hake until it rises all over like a custard. •; 8. Omelet. six eggs, whites beaten to a stiff troth, >oiks well beaten, one teacup of warm milk with tahlespoonful of butter melted iu it. one tahlespoonful of flour

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