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Marcellus's Omelet

Name: Marcellus's Omelet
Yield: 3 servings
Ingredients: 4 eggs beaten separately; 1 cup of bread-crumbs; 1 teaspoon butter; 1 cup of milk; salt and pepper to taste

From The Blue grass cook book, 1904

Serves 3

Presented as published in 1904. 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

144Calories

11 gProtein

4 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories144 kcal

Protein11 g

Carbohydrates4.2 g

Fiber0 g

Sugars4.2 g

Total Fat10 g

Saturated Fat3.6 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol261 mg

Sodium126 mg

Potassium214 mg

Calcium137 mg

Iron1.2 mg

Magnesium18 mg

Phosphorus214 mg

Zinc1.2 mg

Copper0 mg

Manganese0 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A133 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.1 mg

Folate31 mcg

Choline210 mg

Caffeine0 mg

Water123 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 13. The excerpt below is the record exactly as published.

MARCELLUS'S OMELET 4 eggs beaten separately, 1 cup of bread-crumbs, 1 teaspoon butter, salt and pepper to taste, 1 cup of milk

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