Ham Omelet
From A textbook of domestic science for high schools, 1913
Veal and chicken may be used the same way.
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
117Calories
7 gProtein
1 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein7.2 g
Carbohydrates0.8 g
Fiber0 g
Sugars0 g
Total Fat9.2 g
Saturated Fat3.2 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.1 g
Cholesterol31 mg
Sodium550 mg
Potassium138 mg
Calcium4.4 mg
Iron0.4 mg
Magnesium7.1 mg
Phosphorus70 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate0.4 mcg
Choline31 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 34. The excerpt below is the record exactly as published.
Ham Omelet Make the same as creamy omelet, and as soon as it begins to thicken, spread with 3 tb. finely minced ham
Cook this with the app: pantry check, scaling, and the assistant.