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Green Corn Omelet
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
484Calories
25 gProtein
53 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein25 g
Carbohydrates53 g
Fiber7.3 g
Sugars28 g
Total Fat18 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol387 mg
Sodium188 mg
Potassium1037 mg
Calcium209 mg
Iron3.1 mg
Magnesium105 mg
Phosphorus552 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.2 mg
Folate53 mcg
Choline316 mg
Caffeine0 mg
Water425 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 143. The excerpt below is the record exactly as published.
1 tablespoon of flour and a little salt; add the whites just before putting the mixture in the oven. Bake 20 minutes in a well=buttered dish. Baked Omelet No. 2.— Six eggs, 1 cup of milk, 1 tablespoon of flour, a pinch of salt. Beat the whites and yolks separately. Mix the flour, milk and salt, add the yolks, then add beaten whites. Have a buttered spider very hot; pour in. Bake in a quick oven 5 min- utes. Green Corn Omelet — Take 6 ears corn, grate or cut the kernels EGGS 189 fine, add 4 eggs, 1 tablespoon flour, 1 cup milk; season with salt and pepper
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