pescatariangluten-freenut-freesoy-free
Meat or Fish Omelet
From The new practical housekeeping, 1890
Serves 1
Potted meats work well for this recipe.
Presented as published in 1890. 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
307Calories
28 gProtein
2 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories307 kcal
Protein28 g
Carbohydrates2.4 g
Fiber0 g
Sugars0.7 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol756 mg
Sodium330 mg
Potassium337 mg
Calcium126 mg
Iron3.7 mg
Magnesium29 mg
Phosphorus434 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.4 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate104 mcg
Choline589 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 177. The excerpt below is the record exactly as published.
Meat or Fish Omelet — Take cold meat, ham or tongue, fish, game, or poultry of any kind ; remove all skin, sinew, etc., and either cut in small pieces or pound to a paste in a mortar, with seasoning to taste of spices and salt ; then fry in a buttered irying-pan till it begins to brown, and pour the beaten eggs upon it, or beat it up with the eggs, or spread it upon them after they have begun to set in the pan. In any case serve hot, with or without a sauce, but garnished with fried parsley, pickles, or sliced lemon. The right proportion is one tablespoonful of chopped meat to four eggs. A little milk, gravy, or water
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