Cheese Omelet

Name: Cheese Omelet
Ingredients: Beat four eggs very light; one-half cup milk; one teaspoon flour; a tablespoon butter; one-half cup grated cheese; a little parsley, pepper, salt

From The housewife's aid, 1950

Presented as published in 1950. 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

625Calories

47 gProtein

17 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories625 kcal

Protein47 g

Carbohydrates17 g

Fiber0 g

Sugars6.6 g

Total Fat51 g

Saturated Fat18 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.7 g

Omega-30.1 g

Cholesterol843 mg

Sodium1396 mg

Potassium577 mg

Calcium802 mg

Iron3.9 mg

Magnesium61 mg

Phosphorus910 mg

Zinc5.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5.2 mcg

Vitamin C0 mg

Vitamin A498 mcg

Vitamin E2.5 mg

Vitamin K1.6 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.5 mg

Folate102 mcg

Choline618 mg

Caffeine0 mg

Water276 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 3. The excerpt below is the record exactly as published.

CHEESE OMELET Beat four eggs very light and to them add one-half cup milk, one teaspoon flour, a little parsley, pepper, salt, a tablespoon butter and one-half cup grated cheese

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