Beaten Omelet
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
193Calories
15 gProtein
10 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein15 g
Carbohydrates10 g
Fiber3.2 g
Sugars1.9 g
Total Fat11 g
Saturated Fat3.9 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol376 mg
Sodium156 mg
Potassium350 mg
Calcium149 mg
Iron3 mg
Magnesium37 mg
Phosphorus249 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A173 mcg
Vitamin E1.2 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate49 mcg
Choline301 mg
Caffeine0 mg
Water105 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 34. The excerpt below is the record exactly as published.
beaten omelets, beat the yolks and whites separately until very light. Chopped meat, chicken, vegetables, cheese, etc., may be spread over an omelet just before folding. Creamy Omelet 4 eggs 2 ts. salt 4 tb. milk or water \ ssp. pepper Beat eggs slightly, add other ingredients, mix well, and pour into a hot, buttered omelet pan. Lift gently with a fork as it begins to cook, letting the uncooked egg run under. When of a creamy consistency, roll and turn out. Ham Omelet Make the same as creamy omelet, and as soon as it begins to thicken, spread with 3 tb. finely minced ham. Roll and serve. Veal and chicken may be used the same way. Beaten Omelet Beat yolks of two eggs till lemon-colored and thick, add 2 tb. milk, 1 ssp. salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.