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Gluten Omelet
From Vegetarian Cook Book, 1904
Serves 1
Presented as published in 1904. 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
30Calories
6 gProtein
1 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories30 kcal
Protein6.1 g
Carbohydrates1.1 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.4 mg
Potassium8.1 mg
Calcium12 mg
Iron0.4 mg
Magnesium2 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water0.7 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 71. The excerpt below is the record exactly as published.
GLUTEN OMELET Same as plain omelet, adding one tablespoonful of gluten to eggs and milk before beating.
Cook this with the app: pantry check, scaling, and the assistant.