gluten-freenut-freesoy-freefish-freeshellfish-free
Ham Omelet
From The table, 1889
Serves 2
Presented as published in 1889. 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
462Calories
42 gProtein
3 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein42 g
Carbohydrates3.4 g
Fiber0 g
Sugars2.3 g
Total Fat41 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1161 mg
Sodium799 mg
Potassium493 mg
Calcium172 mg
Iron5.5 mg
Magnesium41 mg
Phosphorus662 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A484 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.3 mg
Folate142 mcg
Choline900 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 162. The excerpt below is the record exactly as published.
Ham Omelet. — Cut about two ounces of lean ham into small, square pieces, fry them for two minutes with an ounce of butter in a fry- ing-pan, and throw over twelve well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.