vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fried Omelet
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
418Calories
29 gProtein
24 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories418 kcal
Protein29 g
Carbohydrates24 g
Fiber0 g
Sugars12 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium306 mg
Potassium594 mg
Calcium387 mg
Iron3.5 mg
Magnesium51 mg
Phosphorus560 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.4 mg
Folate96 mcg
Choline484 mg
Caffeine0 mg
Water331 g
As published
This recipe was extracted from The new home cook book (1896), page 66. The excerpt below is the record exactly as published.
FRIED OMELET. Mrs. F. B. Orr. Three eggs, two gills milk, two tablespoons flour, a lit- tle salt and pepp
Cook this with the app: pantry check, scaling, and the assistant.