vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Omelet
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
954Calories
73 gProtein
19 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories954 kcal
Protein73 g
Carbohydrates19 g
Fiber0 g
Sugars1 g
Total Fat74 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.5 g
Omega-30.2 g
Cholesterol1085 mg
Sodium2837 mg
Potassium608 mg
Calcium1395 mg
Iron5 mg
Magnesium80 mg
Phosphorus1396 mg
Zinc9.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A723 mcg
Vitamin E3.3 mg
Vitamin K3.2 mcg
Vitamin B60.5 mg
Vitamin B124.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.3 mg
Folate126 mcg
Choline755 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 92. The excerpt below is the record exactly as published.
Cheese Omelet. Take 5 eggs and 5 ounces of grated cheese, large tablespoon of butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.