Ham Omelet
From The Elm City cook book, 1896
Cold chicken can be substituted.
Presented as published in 1896. 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
402Calories
34 gProtein
3 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories402 kcal
Protein34 g
Carbohydrates2.9 g
Fiber0 g
Sugars4.4 g
Total Fat27 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol774 mg
Sodium3157 mg
Potassium464 mg
Calcium154 mg
Iron3.9 mg
Magnesium35 mg
Phosphorus496 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.6 mcg
Vitamin C0 mg
Vitamin A330 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.9 mg
Folate94 mcg
Choline628 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 31. The excerpt below is the record exactly as published.
Four eggs, one teaspoonful salt, two tablespoonfuls of milk, one tablespoonful butter. Beat eggs without separating, add salt and milk. Have the pan very hot, put in the spoonful butter, and pour on the eggs. Shake on the hottest part of the stove until the egg begins to thicken; let it staad a few seconds to brown. Fold over, and serve without delay. HAM OMELET. The same as plain omelet, just before folding add three table- spoonful chopped h
Cook this with the app: pantry check, scaling, and the assistant.