vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Cocoanut Omelet
From Fruit recipes, 1907
Serves 2
Cook carefully to avoid burning.
Presented as published in 1907. 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
118Calories
10 gProtein
1 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein9.9 g
Carbohydrates1.4 g
Fiber0.2 g
Sugars0.8 g
Total Fat7.8 g
Saturated Fat2.4 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol279 mg
Sodium813 mg
Potassium160 mg
Calcium156 mg
Iron1.6 mg
Magnesium14 mg
Phosphorus157 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.1 mcg
Vitamin C0.6 mg
Vitamin A130 mcg
Vitamin E4.6 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate36 mcg
Choline222 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 116. The excerpt below is the record exactly as published.
COCOANUT OMELET Beat together the whites of three eggs with a half tea- spoonful of salt and dash of tabasco. When well whipped add the yolks and one cup of grated cocoanut with a half cup of cocoanut milk
Cook this with the app: pantry check, scaling, and the assistant.