vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Omelet
From The Landmarks club cook book, 1903
Serves 1
Recipe by Mrs. H. W. Keff.
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
215Calories
19 gProtein
1 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein19 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol568 mg
Sodium1380 mg
Potassium208 mg
Calcium85 mg
Iron2.6 mg
Magnesium18 mg
Phosphorus298 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 62. The excerpt below is the record exactly as published.
ORN OMELET. Cut and scrape the pulp from boiled corn, of which use one- half cupful to three eggs, one teaspoonful of butter cut into bits, one-half teaspoonful of salt and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.