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Brains Omelet
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
703Calories
57 gProtein
9 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein57 g
Carbohydrates8.6 g
Fiber1.7 g
Sugars0.9 g
Total Fat48 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat8.5 g
Omega-30.1 g
Cholesterol8025 mg
Sodium7725 mg
Potassium1077 mg
Calcium273 mg
Iron11 mg
Magnesium72 mg
Phosphorus1348 mg
Zinc5.6 mg
Copper1 mg
Manganese1 mg
Vitamin D4.9 mcg
Vitamin C25 mg
Vitamin A407 mcg
Vitamin E5 mg
Vitamin K12 mcg
Vitamin B61 mg
Vitamin B1225 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)8.7 mg
Folate122 mcg
Choline715 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 61. The excerpt below is the record exactly as published.
BRAINS OMELET. Prepare the brains in the same manner as for frj^-ing, only after having been boiled, cut in pieces like oysters and throw the pieces in the eggs which have been prepared for omelet. Cook in the usual manner, not for- getting salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.