gluten-freenut-freesoy-freefish-freeshellfish-free
Ham Omelet
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
429Calories
38 gProtein
2 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein38 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat39 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1147 mg
Sodium427 mg
Potassium417 mg
Calcium170 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus597 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 34. The excerpt below is the record exactly as published.
tablespoonful of butter; stir in your eggs that have been seasoned with salt and pepper, cook until the whites are set. Pour over buttered toast while hot. Eggs on Toast. — Dip well toasted bread quickly in hot salted water, then turn over it a poached egg. 60 HOW WE COOK IN TENNESSEE. Omelets. — Put a lump of butter half the size of an egg in hot frying pan ; just as it begins to simmer pour in the omelet made as follows : Beat the whites to a stiff froth, with pinch of -salt added. Beat yolks very little in another bowl; add the whites, and lightly beat together, adding nearly a cup of milk last. Set in a moderately hot oven and allow to remain a very few minutes. It will be tough if it remains too long. Should be served at once. Grated ham may be added to the omelet for a change. Mexican Omelet. — Take about eight good-sized tomatoes, two red and two green peppers, four large onions; peppers and onions to be well chopped; season with one tablespoon butter, a little salt and red pepper; cook all together. About ten minutes before serving stir in four well beaten eggs. Whole to be cooked one and one-half hours in an iron skillet over a slow fire. Very fine. — Mrs. Alf. Ryley. Ham Omelet. — Beat six eggs light, white and yolks sepa- rately, then stir lightly together. Melt a tablespoonful of but- ter in a frying pan, season the eggs with salt and pepper and turn into the hot pan. Cook the omelet, shaking gently, that it may not stick, until "set." Spread with minced ham
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