Creamy Omelet
From A textbook of domestic science for high schools, 1913
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
317Calories
27 gProtein
9 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories317 kcal
Protein27 g
Carbohydrates9.4 g
Fiber3.2 g
Sugars0.8 g
Total Fat19 g
Saturated Fat6.4 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium4955 mg
Potassium443 mg
Calcium172 mg
Iron4.8 mg
Magnesium46 mg
Phosphorus416 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A323 mcg
Vitamin E2.2 mg
Vitamin K21 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate96 mcg
Choline589 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 34. The excerpt below is the record exactly as published.
creamy omelets, beat the eggs slightly; for beaten omelets, beat the yolks and whites separately until very light. Chopped meat, chicken, vegetables, cheese, etc., may be spread over an omelet just before folding. Creamy Omelet 4 eggs 2 ts. salt 4 tb. milk or water \ ssp. pepper
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