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Chicken Omelette
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Serves 2-3 or can be made into individual omelettes. Recipe by Chef of Women's Exchange.
Presented as published in 1913. 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
317Calories
25 gProtein
8 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories317 kcal
Protein25 g
Carbohydrates8.2 g
Fiber0 g
Sugars1.8 g
Total Fat25 g
Saturated Fat6.2 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol436 mg
Sodium779 mg
Potassium308 mg
Calcium103 mg
Iron2.7 mg
Magnesium30 mg
Phosphorus325 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.4 mcg
Vitamin C0.9 mg
Vitamin A194 mcg
Vitamin E1.2 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.7 mg
Folate63 mcg
Choline335 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 20. The excerpt below is the record exactly as published.
Chicken Omelette. 4 eggs. Yi teaspoon salt. ^ cup milk. 1 tablespoon butter. 2 tablespoons flour. Few grains pepper. ^ cup creamed chicken
Cook this with the app: pantry check, scaling, and the assistant.