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Cod Omelet
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
450Calories
43 gProtein
2 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein43 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1131 mg
Sodium460 mg
Potassium507 mg
Calcium172 mg
Iron5.3 mg
Magnesium45 mg
Phosphorus645 mg
Zinc4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 422. The excerpt below is the record exactly as published.
Cod Omelet. - Break into small pieces the thickest parts of a cooked Cod, and season with a little grated nutmeg and Codfish — continued. pounded mace ; beat up six eggs
Cook this with the app: pantry check, scaling, and the assistant.