vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Omelet
From The new practical housekeeping, 1890
Serves 1
Delicious when served immediately.
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
240Calories
20 gProtein
1 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein20 g
Carbohydrates1.2 g
Fiber0 g
Sugars0.6 g
Total Fat16 g
Saturated Fat5.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol564 mg
Sodium254 mg
Potassium212 mg
Calcium128 mg
Iron2.6 mg
Magnesium20 mg
Phosphorus325 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A260 mcg
Vitamin E1.6 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate72 mcg
Choline441 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 107. The excerpt below is the record exactly as published.
Cheese Omelet. — Beat up eggs as for ordinary omelet (see Eggs) and add to them the cheese cut in small pieces, a tablespoon to three eggs
Cook this with the app: pantry check, scaling, and the assistant.