gluten-freenut-freesoy-freefish-freeshellfish-free
Economical Omelette-Hash
From The Times cook book, no. 2, 1905
Serves 1
An excellent way to use leftovers.
Presented as published in 1905. 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
214Calories
17 gProtein
3 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein17 g
Carbohydrates2.8 g
Fiber0 g
Sugars1.6 g
Total Fat14 g
Saturated Fat5.3 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol397 mg
Sodium169 mg
Potassium254 mg
Calcium88 mg
Iron2.5 mg
Magnesium19 mg
Phosphorus257 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0.8 mg
Vitamin A168 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.2 mg
Folate49 mcg
Choline298 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 143. The excerpt below is the record exactly as published.
ECONOMICAL OMELETTE-HASH. Cut into squares or bits, all cold meats on hand (beef, veal, mutton or pork, or all.) Beat two eggs well; into this stir a quantity of milk
Cook this with the app: pantry check, scaling, and the assistant.