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Beef Omelet
From Atlanta women's club cook book, 1921
Serves 3
From Mrs. Paul Dismukes.
Presented as published in 1921. 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
832Calories
44 gProtein
66 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories832 kcal
Protein44 g
Carbohydrates66 g
Fiber4.9 g
Sugars7.6 g
Total Fat43 g
Saturated Fat17 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol155 mg
Sodium657 mg
Potassium796 mg
Calcium251 mg
Iron7 mg
Magnesium86 mg
Phosphorus522 mg
Zinc8.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D1.4 mcg
Vitamin C0.3 mg
Vitamin A68 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B60.8 mg
Vitamin B125.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate125 mcg
Choline206 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 26. The excerpt below is the record exactly as published.
BEEF OMELET. 1 lb. round steak (ground). 4 beaten eggs. 1 cup bread crumbs. Add salt, pepper to taste and a little nutmeg; add enough whole milk to make the mixture the consistency of stiff cream sauce. Put 3 tbls. of butter or breakfast bacon fat
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