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Beef Omelet
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
577Calories
7 gProtein
7 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein6.5 g
Carbohydrates7.1 g
Fiber1.8 g
Sugars0.5 g
Total Fat58 g
Saturated Fat31 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol178 mg
Sodium2516 mg
Potassium152 mg
Calcium60 mg
Iron1.6 mg
Magnesium17 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.8 mcg
Vitamin C0.1 mg
Vitamin A62 mcg
Vitamin E1.5 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline115 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 29. The excerpt below is the record exactly as published.
Beef Omelet — Three lbs. of beefsteak, ^ lb. of suet, salt and pepper, a little sage, eggs, 6 Boston crackers. Three lbs. of beefsteak, ^ lb. of suet, chopped fine; salt, pepper, and a little sage, 3 eggs
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