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Ham Omelet
From Virginia Cookery-book, 1884
Serves 1
Should only require ten or fifteen minutes to cook.
Presented as published in 1884. 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
722Calories
76 gProtein
3 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein76 g
Carbohydrates2.7 g
Fiber0 g
Sugars1.1 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat7.4 g
Omega-30.1 g
Cholesterol1215 mg
Sodium2074 mg
Potassium1071 mg
Calcium182 mg
Iron7.6 mg
Magnesium72 mg
Phosphorus1045 mg
Zinc8.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D7.4 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.6 mg
Vitamin K0.9 mcg
Vitamin B61.1 mg
Vitamin B123.8 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)10 mg
Folate146 mcg
Choline1030 mg
Caffeine0 mg
Water339 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 27. The excerpt below is the record exactly as published.
Ham Omelet. Take six ounces of cold boiled ham and mince very fine, adding a little pepper for seasoning ; beat six eggs
Cook this with the app: pantry check, scaling, and the assistant.