Cauliflower 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
159Calories
14 gProtein
3 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein14 g
Carbohydrates3.4 g
Fiber1.1 g
Sugars0.4 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium153 mg
Potassium292 mg
Calcium67 mg
Iron1.9 mg
Magnesium20 mg
Phosphorus220 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C38 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate102 mcg
Choline294 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 77. The excerpt below is the record exactly as published.
Cauliflower Omelet. Hot Buttered Toast. Strawberries. Cake. Tea. Cauliflower Omelet.— 2 eggs, ]4 cup cold cauliflower with the sauce;
Cook this with the app: pantry check, scaling, and the assistant.