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Chicken Omelet
From Original White House Cookbook, 1887
Serves 1
This is better than dry minced chicken. Tongue can be used as an alternative.
Presented as published in 1887. 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
644Calories
56 gProtein
6 gCarbs
55 gFat
Full nutrition (32 nutrients)
Calories644 kcal
Protein56 g
Carbohydrates6.1 g
Fiber0 g
Sugars0.1 g
Total Fat55 g
Saturated Fat12 g
Monounsaturated Fat19 g
Polyunsaturated Fat6.4 g
Cholesterol334 mg
Sodium1383 mg
Potassium702 mg
Calcium86 mg
Iron2.7 mg
Magnesium57 mg
Phosphorus600 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate34 mcg
Choline139 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 147. The excerpt below is the record exactly as published.
CHICKEN OMELET. Mince rather fine one cupful of cooked chicken, warm in a teacupful of cream or rich milk a tablespoonful of butter, salt and pepper; thicken with a large tablespoonful of fiour
Cook this with the app: pantry check, scaling, and the assistant.