gluten-freenut-freesoy-freefish-freeshellfish-free
Ham Omelet
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
819Calories
88 gProtein
3 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories819 kcal
Protein88 g
Carbohydrates2.8 g
Fiber0 g
Sugars1.1 g
Total Fat47 g
Saturated Fat16 g
Monounsaturated Fat20 g
Polyunsaturated Fat8 g
Omega-30.1 g
Cholesterol1248 mg
Sodium2624 mg
Potassium1289 mg
Calcium186 mg
Iron8.4 mg
Magnesium84 mg
Phosphorus1195 mg
Zinc9.7 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D7.8 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.8 mg
Vitamin K0.9 mcg
Vitamin B61.3 mg
Vitamin B124.2 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2.1 mg
Niacin (B3)13 mg
Folate148 mcg
Choline1080 mg
Caffeine0 mg
Water376 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 92. The excerpt below is the record exactly as published.
Ham Omelet. Dice % pound of raw ham and fry in butter, when done, add to a plain omelet, made with 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.