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Fish Omelette
From The Cook County cook book, 1912
Serves 1
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
942Calories
34 gProtein
10 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories942 kcal
Protein34 g
Carbohydrates10 g
Fiber0.6 g
Sugars0 g
Total Fat95 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol382 mg
Sodium3198 mg
Potassium639 mg
Calcium192 mg
Iron0.8 mg
Magnesium56 mg
Phosphorus812 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A7.7 mcg
Vitamin E1.2 mg
Vitamin K9.4 mcg
Vitamin B60.2 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate0.4 mcg
Choline0.3 mg
Caffeine0 mg
Water344 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 26. The excerpt below is the record exactly as published.
FISH OMELETTE.— Add a cup of any kind of cold fish, flaked fine, cream enough to moisten it, 1 tablespoon of butter, and pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.