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Corn Omelet

Name: Corn Omelet
Yield: 1 servings
Ingredients: 4 eggs; 2 ears corn; 1 tablespoon butter; Salt and red pepper; Salt and red pepper

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. 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

455Calories

31 gProtein

31 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories455 kcal

Protein31 g

Carbohydrates31 g

Fiber4.9 g

Sugars15 g

Total Fat33 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol775 mg

Sodium285 mg

Potassium753 mg

Calcium115 mg

Iron4.3 mg

Magnesium76 mg

Phosphorus550 mg

Zinc3.7 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)3.3 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water315 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 48. The excerpt below is the record exactly as published.

CORN OMELET 4 eggs Salt and red pepper 2 ears com 1 tablespoon butter

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