Bread Omelet

Name: Bread Omelet
Ingredients: 4 eggs; ½ cup milk; ½ cup stale bread crumbs; 1 tablespoon butter substitute; salt; pepper

From War cook book, 1918

Presented as published in 1918. 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

468Calories

14 gProtein

61 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories468 kcal

Protein14 g

Carbohydrates61 g

Fiber8.8 g

Sugars9.4 g

Total Fat21 g

Saturated Fat15 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol15 mg

Sodium447 mg

Potassium621 mg

Calcium360 mg

Iron5.1 mg

Magnesium80 mg

Phosphorus252 mg

Zinc1.6 mg

Copper0.5 mg

Manganese3.7 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A46 mcg

Vitamin E0.9 mg

Vitamin K48 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4 mg

Folate62 mcg

Choline32 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 16. The excerpt below is the record exactly as published.

BREAD OMELET. ) 4 eggs ^ cup milk ^ cup stale bread crumbs 1 tablespoon butter substitute salt pepper

Cook this with the app: pantry check, scaling, and the assistant.