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Creamy Omelette

Name: Creamy Omelette
Yield: 1 servings
Ingredients: number of eggs desired; a scant ^ teaspoon of salt; ^ a saltspoon of pepper; 4 tablespoons of milk or cream

From The Cook County cook book, 1912

Serves 1

This method is better than stirring.

Presented as published in 1912. 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

312Calories

9 gProtein

11 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories312 kcal

Protein8.8 g

Carbohydrates11 g

Fiber3.2 g

Sugars0.3 g

Total Fat27 g

Saturated Fat14 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol249 mg

Sodium1253 mg

Potassium295 mg

Calcium121 mg

Iron2.1 mg

Magnesium31 mg

Phosphorus153 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1.6 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A83 mcg

Vitamin E0.7 mg

Vitamin K22 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate26 mcg

Choline148 mg

Caffeine0 mg

Water75 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 25. The excerpt below is the record exactly as published.

CREAMY OMELETTE.— Beat number of eggs desired light- ly with a spoon until you can take up a spoonful. Add a scant yi teaspoon of salt, J^ a saltspoon of pepper, 4 tablespoons of milk or cream

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