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Bread Omelet
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
615Calories
10 gProtein
43 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories615 kcal
Protein9.6 g
Carbohydrates43 g
Fiber2.4 g
Sugars3.3 g
Total Fat50 g
Saturated Fat25 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.1 g
Cholesterol136 mg
Sodium420 mg
Potassium221 mg
Calcium171 mg
Iron2.6 mg
Magnesium30 mg
Phosphorus157 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate58 mcg
Choline7.9 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 346. The excerpt below is the record exactly as published.
BREAD OMELET. Put into a stew-pan a teacup of bread crumbs, one teacup of cream, one tablespoonful of butter, with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.