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Beef Omelette
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Serve with well-seasoned gravy.
Presented as published in 1913. 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
584Calories
41 gProtein
36 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein41 g
Carbohydrates36 g
Fiber2.8 g
Sugars10 g
Total Fat30 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol78 mg
Sodium2178 mg
Potassium721 mg
Calcium34 mg
Iron7.6 mg
Magnesium66 mg
Phosphorus504 mg
Zinc9.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate194 mcg
Choline148 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 27. The excerpt below is the record exactly as published.
Beef Omelette. 2 lbs. chopped beef. 2 cups cracker meal. 1 egg and yolk of 1 egg. Yi teaspoon pepper. Yi teaspoon salt. Mix well and form into loaf. If not moist enough, add milk.
Cook this with the app: pantry check, scaling, and the assistant.