vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Creamy Omelet
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
327Calories
22 gProtein
18 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein22 g
Carbohydrates18 g
Fiber6.3 g
Sugars0.7 g
Total Fat20 g
Saturated Fat8 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol573 mg
Sodium9921 mg
Potassium556 mg
Calcium210 mg
Iron5.1 mg
Magnesium62 mg
Phosphorus345 mg
Zinc2.3 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A247 mcg
Vitamin E1.8 mg
Vitamin K42 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate75 mcg
Choline444 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 73. The excerpt below is the record exactly as published.
CREAMY OMELET. 3 eggs, 3 tsp. cream, 1 ssp. salt, pepper (optional.
Cook this with the app: pantry check, scaling, and the assistant.