Ham Omelet
From Physical culture cook book, 1901
Presented as published in 1901. 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
440Calories
49 gProtein
1 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein49 g
Carbohydrates1.5 g
Fiber0 g
Sugars0.7 g
Total Fat25 g
Saturated Fat8.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol799 mg
Sodium1880 mg
Potassium666 mg
Calcium119 mg
Iron4.4 mg
Magnesium43 mg
Phosphorus640 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B122.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)5.7 mg
Folate98 mcg
Choline677 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 36. The excerpt below is the record exactly as published.
four eggs to a froth ; to the four yolks add one tablespoonful of cold milk or water, salt to taste, and beat until light. Mix the beaten whites and yolks together with a spoon. Put a spoonful of butter in an omelet pan, let the butter get hot but not THE PHYSICAL CULTURE COOK BOOK. II? brown, then put the eggs in, and be sure to cover with a lid. Take the pan immediately off the fire and set it on the top of a hot stove. In four or five minutes, when sufficiently done, loosen the omelet around the edge of the pan with a palette knife, fold one-half of the omelet over the other half and serve hot on a warm dish. To make omelets light and delicious, strictly fresh eggs must be used, and the skillet in which they are made should be used exclu- sively for that purpose. In making savory omelets, the savory in- gredients should always be beaten in with the yolks. The savory ingredient may be grated cheese or raw apples ; or finely chopped onions or ham, one heaping teaspoonful to each egg; or the amount may be varied to suit. 5. Omelet (No. 2). — Beat four eggs slightly and add one tablespoonful of cold water and a little salt. Heat a little butter in a pan, pour in the eggs. Shake over the fire until it be- gins to thicken, fold and serve immediately. 6. Ham Omelet. — Mix an omelet as above; add three-quarters of a cup of rnnced ham
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