Egg Omelet
From The housekeeper's companion, 1883
Presented as published in 1883. 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
663Calories
46 gProtein
37 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein46 g
Carbohydrates37 g
Fiber0 g
Sugars19 g
Total Fat36 g
Saturated Fat15 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.2 g
Omega-30.1 g
Cholesterol974 mg
Sodium494 mg
Potassium925 mg
Calcium594 mg
Iron5.7 mg
Magnesium80 mg
Phosphorus890 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D8.5 mcg
Vitamin C0 mg
Vitamin A517 mcg
Vitamin E2.8 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B124.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)2.2 mg
Folate155 mcg
Choline800 mg
Caffeine0 mg
Water515 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 115. The excerpt below is the record exactly as published.
Egg Omelet. — Five well-beaten eggs, one and a half cups of milk, three tablespoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.