gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ham Omelet
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
407Calories
53 gProtein
1 gCarbs
20 gFat
Full nutrition (32 nutrients)
Calories407 kcal
Protein53 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat6.6 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.4 g
Cholesterol137 mg
Sodium2293 mg
Potassium913 mg
Calcium19 mg
Iron3.2 mg
Magnesium50 mg
Phosphorus627 mg
Zinc6 mg
Copper0.3 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B121.6 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate7.1 mcg
Choline206 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from Kirmess cook book (1907), page 138. The excerpt below is the record exactly as published.
HAM OMELET. Contributed. Make an omelet in the usual way; pour into an omelet pan and before the egg sets sprinkle over the top one teacupful of finely minced, cold, cooked ham
Cook this with the app: pantry check, scaling, and the assistant.