vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Omelet
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
305Calories
20 gProtein
2 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein20 g
Carbohydrates2 g
Fiber0.2 g
Sugars0.4 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol243 mg
Sodium487 mg
Potassium119 mg
Calcium431 mg
Iron1 mg
Magnesium23 mg
Phosphorus363 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A259 mcg
Vitamin E1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate36 mcg
Choline147 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 176. The excerpt below is the record exactly as published.
Cheese Omelet — Boil in pint new milk until dissolved a half Eound good rich cheese, sliced thin. Stir in four eggs beaten very ght. Toast some bread, butter evenly, putting on a little mustara, keep stirring the omelet and add a little salt
Cook this with the app: pantry check, scaling, and the assistant.