Bread Omelet
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
699Calories
39 gProtein
74 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein39 g
Carbohydrates74 g
Fiber2.9 g
Sugars19 g
Total Fat38 g
Saturated Fat10 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat5.5 g
Omega-30.3 g
Cholesterol619 mg
Sodium905 mg
Potassium722 mg
Calcium650 mg
Iron6.8 mg
Magnesium81 mg
Phosphorus687 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)6.3 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water376 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 54. The excerpt below is the record exactly as published.
Bread Omelet. Hot Rolls. Coffee. Dinner— Corned Beef. Potatoes. Cabbage. Beets. Bread and Butter. Bread Fruit Pudding. Supper— Cold Sliced Corned Beef. Steamed Bread. Baked Pears. Cake. Chocolate. Brkad Omelet. — Soak a cupful of bread in a cup of milk. Beat 3 eggs, mix them with the soaked bread, season with salt and pepper. Put on the fire in a frying pan containing i tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.