vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Corn Omelet
From The new practical housekeeping, 1890
Serves 2
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
615Calories
26 gProtein
89 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories615 kcal
Protein26 g
Carbohydrates89 g
Fiber15 g
Sugars44 g
Total Fat17 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium107 mg
Potassium1526 mg
Calcium46 mg
Iron3.6 mg
Magnesium164 mg
Phosphorus602 mg
Zinc4.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B61 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9.6 mg
Folate35 mcg
Choline221 mg
Caffeine0 mg
Water538 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 526. The excerpt below is the record exactly as published.
one dozen ears of corn, three eggs, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.