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Crumb Omelet

Name: Crumb Omelet
Yield: 1 servings
Ingredients: 1/2 cup grated bread crumbs; Salt and pepper; 1/2 cup cream; 1/2 teaspoon chopped parsley; 3 eggs; 1/2 teaspoon chopped onion; 1 tablespoon butter

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

854Calories

29 gProtein

49 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories854 kcal

Protein29 g

Carbohydrates49 g

Fiber2.7 g

Sugars4.3 g

Total Fat70 g

Saturated Fat29 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol710 mg

Sodium678 mg

Potassium442 mg

Calcium268 mg

Iron5.5 mg

Magnesium51 mg

Phosphorus466 mg

Zinc3.1 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K7.2 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.2 mg

Folate135 mcg

Choline450 mg

Caffeine0 mg

Water190 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 47. The excerpt below is the record exactly as published.

CRUMB OMELET 1/2 cup grated bread crumbs Salt and pepper 1/2 cup cream 1/2 teaspoon chopped parsley 3 eggs 1/2 teaspoon chopped onion 1 tablespoon butter

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