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Invalid's Omelet

Name: Invalid's Omelet
Yield: 1 servings
Ingredients: 2 eggs; % teaspoonful of salt; 1 tablespoonful of milk; 1 teaspoonful of butter; bits of cooked chicken or ham or grated cheese

From The farm cook & rule book, 1923

Serves 1

Presented as published in 1923. 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

152Calories

13 gProtein

1 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories152 kcal

Protein13 g

Carbohydrates1.4 g

Fiber0 g

Sugars1.1 g

Total Fat14 g

Saturated Fat3.4 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol384 mg

Sodium1315 mg

Potassium162 mg

Calcium76 mg

Iron1.8 mg

Magnesium14 mg

Phosphorus214 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A165 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline297 mg

Caffeine0 mg

Water90 g

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 139. The excerpt below is the record exactly as published.

Invalid's Omelet Place 2 eggs in a bowl^ add % teaspoonful of salt and a dash of pepper. Beat until light and fluffy and add 1 tablespoonful of milk. Melt 1 teaspoonful of butter in a small frying pan, pour in the egg and shake over the fire until the egg is set. Poll and serve on a hot plate. Garnish with bits of cooked chicken or ham or grated cheese

Cook this with the app: pantry check, scaling, and the assistant.