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Chicken Omelet
From Kentucky receipt book, 1903
Serves 2
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
916Calories
45 gProtein
15 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories916 kcal
Protein45 g
Carbohydrates15 g
Fiber0 g
Sugars0.6 g
Total Fat79 g
Saturated Fat34 g
Monounsaturated Fat21 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol783 mg
Sodium321 mg
Potassium562 mg
Calcium172 mg
Iron4.4 mg
Magnesium52 mg
Phosphorus552 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.2 mcg
Vitamin C1.9 mg
Vitamin A289 mcg
Vitamin E1.9 mg
Vitamin K5 mcg
Vitamin B60.7 mg
Vitamin B121.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.1 mg
Folate98 mcg
Choline512 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 91. The excerpt below is the record exactly as published.
Chicken Omelet. Mince fine 1 cup of cold chicken, put in saucepan 1 cup of cream, 1 tablespoon butter, salt and pepper, thicken with 1 dessert- spoon flour, cook sauce until of good consistency. Prepare an ome- let of 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.