Corn Omelet

Name: Corn Omelet
Ingredients: half a cup of canned corn; the yolk of one egg well beaten; two tablespoonfuls of milk (or better, cream); the white of the egg beaten to a stiff froth; pepper to taste; salt to taste

From High-Street cook book, 1885

Presented as published in 1885. 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

233Calories

8 gProtein

14 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories233 kcal

Protein8.5 g

Carbohydrates14 g

Fiber1.6 g

Sugars3.6 g

Total Fat17 g

Saturated Fat6.4 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol31 mg

Sodium174 mg

Potassium138 mg

Calcium21 mg

Iron0.2 mg

Magnesium12 mg

Phosphorus55 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C1.5 mg

Vitamin A1.6 mcg

Vitamin E1 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate32 mcg

Choline15 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 14. The excerpt below is the record exactly as published.

Corn Omelet. Take half a cup of canned corn and Chop it very tine tor the same amount cut from the COh), and to that add the yolk of on.' egg well beaten, with pepper and salt to taste, and two tablespoonfuls of milk (or better, cream)

Cook this with the app: pantry check, scaling, and the assistant.