Bread Crumb Omelet
From Trinity cook book, 1925
Will serve four people.
Presented as published in 1925. 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
681Calories
38 gProtein
71 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein38 g
Carbohydrates71 g
Fiber3.6 g
Sugars17 g
Total Fat37 g
Saturated Fat10 g
Monounsaturated Fat8 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol619 mg
Sodium3233 mg
Potassium734 mg
Calcium535 mg
Iron6.6 mg
Magnesium82 mg
Phosphorus679 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.8 mg
Vitamin K5.8 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)5.7 mg
Folate157 mcg
Choline496 mg
Caffeine0 mg
Water337 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 7. The excerpt below is the record exactly as published.
BREAD CRUMB OMELET Take three-fourths of a cup of bread crumbs and fill the cup with milk. Let this soak while you beat three eggs, the yolks and whites separately; the whites quite stiff. With a fork, hold back the crumbs while you drain off the surplus milk, then beat the bread crumbs and yolks together, with salt to taste, then fold in the whites. Have some butter in a hot pan
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