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Beef Omelet
From Virginia Cookery-book, 1884
Serves 4
Presented as published in 1884. 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
424Calories
24 gProtein
2 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories424 kcal
Protein24 g
Carbohydrates2.1 g
Fiber0.2 g
Sugars0.1 g
Total Fat40 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol203 mg
Sodium963 mg
Potassium339 mg
Calcium36 mg
Iron2.4 mg
Magnesium21 mg
Phosphorus216 mg
Zinc5.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0.1 mg
Vitamin A55 mcg
Vitamin E0.6 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate17 mcg
Choline132 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 27. The excerpt below is the record exactly as published.
Beef Omelet. One pound of fresh beef, three large crackers rolled fine, two eggs well beaten, one ounce of butter. Chop the meat up very fine ; mix it with the crackers and eggs, and season them with salt, pepper, and any herbs that you may like — half a teaspoonf ul of sag
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