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Beef Omelet
From The new home cook book, 1896
Serves 16
Presented as published in 1896. 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
263Calories
42 gProtein
1 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories263 kcal
Protein42 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.1 g
Total Fat9.2 g
Saturated Fat3.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol174 mg
Sodium81 mg
Potassium360 mg
Calcium20 mg
Iron3.6 mg
Magnesium29 mg
Phosphorus290 mg
Zinc7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.8 mg
Folate24 mcg
Choline204 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new home cook book (1896), page 44. The excerpt below is the record exactly as published.
BEEF OMELET. Mrs. S. B. Adams. Four pounds of round beef, uncooked, chopped fine; »ix eggs beaten together ; five or six soda crackers rolled fine, little butter and suet, pepper, salt and sage, if you choose
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