Fish Omelet

Name: Fish Omelet
Ingredients: an egg; one ounce of cooked fish; a tablespoonful of milk; a pinch of salt; a good teaspoonful of butter

From The child's cookery book, 1900

Finely-chopped parsley can be added.

Presented as published in 1900. 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

45Calories

8 gProtein

1 gCarbs

5 gFat

Full nutrition (32 nutrients)

Calories45 kcal

Protein7.9 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.7 g

Total Fat4.6 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol30 mg

Sodium27 mg

Potassium169 mg

Calcium30 mg

Iron0.2 mg

Magnesium12 mg

Phosphorus115 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A15 mcg

Vitamin E0 mg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate4.8 mcg

Choline2.7 mg

Water34 g

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 5. The excerpt below is the record exactly as published.

Fish Omelet Whisk an egg thoroughly well, add one ounce of cooked fish broken into small pieces, a tablespoonful of milk, and a pinch of salt. Melt a good teaspoonful of butter

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