Baking Powder Omelet
From The Common sense recipe book, 1898
The success of the omelet is in the beating with a fork.
Presented as published in 1898. 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
287Calories
25 gProtein
2 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein25 g
Carbohydrates2.1 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium519 mg
Potassium276 mg
Calcium242 mg
Iron3.7 mg
Magnesium25 mg
Phosphorus445 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 57. The excerpt below is the record exactly as published.
BAKING POWDER OMELET. By Mis. Miller. Beat up smooth the yolks of four eggs in a dish. Then beat up into a froth with a fork, the whites of the four eggs in another is the oldest brand of Soap in Canada © ctor to-day, and its ever-increasing sale is proof of its superiority over all others, 136 R K & P Renaud, King & Patterson 8 a | i 652 Craig Street = where all should go who are in want Furniture of Furniture and Bedding. Css NeW re = dish, and sprinkle on the same one-half teaspoonful of Eagle Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.