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Beef Omelet
From The Ideal cook book, 1899
Serves 6
Presented as published in 1899. 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
78Calories
3 gProtein
2 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein3.4 g
Carbohydrates2 g
Fiber0.1 g
Sugars0.3 g
Total Fat6.1 g
Saturated Fat2.6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol95 mg
Sodium57 mg
Potassium39 mg
Calcium18 mg
Iron0.6 mg
Magnesium3.6 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 31. The excerpt below is the record exactly as published.
Beef Omelet--Ingredients—3 lbs. of beefsteak, 34 of a Ib. of suet, salt and pepper, a little sage, 3 eggs, 6 Boston crackers
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