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Baked Rice Omelet
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
1055Calories
50 gProtein
139 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1055 kcal
Protein50 g
Carbohydrates139 g
Fiber2.7 g
Sugars1.4 g
Total Fat30 g
Saturated Fat9.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1116 mg
Sodium442 mg
Potassium688 mg
Calcium235 mg
Iron13 mg
Magnesium86 mg
Phosphorus798 mg
Zinc5.9 mg
Copper0.6 mg
Manganese2 mg
Vitamin D6 mcg
Vitamin C19 mg
Vitamin A540 mcg
Vitamin E3.4 mg
Vitamin K234 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)7.5 mg
Folate555 mcg
Choline894 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 45. The excerpt below is the record exactly as published.
Baked Rice Omelet. Six ounces of rice, six eggs, and half an ounce of parsley
Cook this with the app: pantry check, scaling, and the assistant.