vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Corn Omelet
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
722Calories
30 gProtein
37 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein30 g
Carbohydrates37 g
Fiber2 g
Sugars14 g
Total Fat50 g
Saturated Fat13 g
Monounsaturated Fat20 g
Polyunsaturated Fat13 g
Omega-30.1 g
Cholesterol573 mg
Sodium1146 mg
Potassium698 mg
Calcium362 mg
Iron4.1 mg
Magnesium66 mg
Phosphorus575 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C1.8 mg
Vitamin A565 mcg
Vitamin E2.5 mg
Vitamin K3.5 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.4 mg
Folate98 mcg
Choline477 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 90. The excerpt below is the record exactly as published.
CORN OMELET 6 Eggs 1 Pint White Sauce 1 Can Corn Sugar Salt White Pepper B
Cook this with the app: pantry check, scaling, and the assistant.