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Beef Omelet

Name: Beef Omelet
Yield: 4 servings
Ingredients: Three pounds beef; three eggs; six crackers; one table-spoon salt; one tea-spoon pepper; one table-spoon melted butter

From Buckeye cookery, 1892

Serves 4

Presented as published in 1892. 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

615Calories

79 gProtein

3 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories615 kcal

Protein79 g

Carbohydrates3.4 g

Fiber0.2 g

Sugars0.2 g

Total Fat32 g

Saturated Fat12 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol371 mg

Sodium2038 mg

Potassium1216 mg

Calcium78 mg

Iron8.2 mg

Magnesium75 mg

Phosphorus787 mg

Zinc19 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A87 mcg

Vitamin E1.2 mg

Vitamin K6.3 mcg

Vitamin B61.9 mg

Vitamin B129.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)19 mg

Folate39 mcg

Choline321 mg

Caffeine0 mg

Water268 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 207. The excerpt below is the record exactly as published.

Three pounds beef chopped fine, three eggs beaten together, six crackers rolled fine, one table-spoon salt, one tea-spoon pepper, one table-spoon melted butter

Cook this with the app: pantry check, scaling, and the assistant.