Foamy Omelet
From Lillian Massey school recipes, 1913
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
323Calories
27 gProtein
4 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein27 g
Carbohydrates4.3 g
Fiber0 g
Sugars3.7 g
Total Fat28 g
Saturated Fat7.4 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol772 mg
Sodium7308 mg
Potassium371 mg
Calcium193 mg
Iron3.6 mg
Magnesium32 mg
Phosphorus459 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.6 mcg
Vitamin C0 mg
Vitamin A339 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline599 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 15. The excerpt below is the record exactly as published.
FOAMY OMELET. 4 eggs. Cayenne or pepper. 3 tsp. salt. 4 tbsp. milk. 2 tsp. butter.
Cook this with the app: pantry check, scaling, and the assistant.