Beef Omelet

Name: Beef Omelet
Ingredients: Two or three pounds of round steak; one can tomatoes; one tea cup bread crumbs; two medium sized onions; salt and pepper

From Durham cook book ..., 1921

Very good sliced when cold. Recipe by Mrs. W. W. Shaw.

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

2310Calories

207 gProtein

110 gCarbs

111 gFat

Full nutrition (33 nutrients)

Calories2310 kcal

Protein207 g

Carbohydrates110 g

Fiber11 g

Sugars23 g

Total Fat111 g

Saturated Fat43 g

Monounsaturated Fat46 g

Polyunsaturated Fat6.4 g

Cholesterol662 mg

Sodium1317 mg

Potassium3901 mg

Calcium460 mg

Iron22 mg

Magnesium289 mg

Phosphorus2099 mg

Zinc37 mg

Copper1.3 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A50 mcg

Vitamin E4 mg

Vitamin K31 mcg

Vitamin B66.1 mg

Vitamin B1214 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.7 mg

Niacin (B3)64 mg

Folate290 mcg

Choline826 mg

Caffeine0 mg

Water995 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 8. The excerpt below is the record exactly as published.

BEEF OMELET. Two or three pounds of round steak^ one can tomatoes, one tea cup bread crumbs, two medium sized onions, salt and pepper

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