Mushroom Omelet
From How to cook vegetables, 1911
Presented as published in 1911. 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
295Calories
26 gProtein
2 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories295 kcal
Protein26 g
Carbohydrates2.1 g
Fiber0 g
Sugars1.5 g
Total Fat20 g
Saturated Fat6.5 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol746 mg
Sodium290 mg
Potassium299 mg
Calcium131 mg
Iron3.5 mg
Magnesium26 mg
Phosphorus411 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A325 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline591 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 58. The excerpt below is the record exactly as published.
a tablespoonful of milk to each egg, and pour the mixture over the mush- rooms in the stew-pan. Stir them gently with a wooden spoon until the mixture is lightly set, and serve it heaped on slices of hot buttered toast. i2o HOW TO COOK VEGETABLES. Mushroom Omelet. Prepare the mushrooms and eggs exactly as in the preceding recipe, but do not mix them. Melt \ oz. of butter in a small frying-pan or omelet-pan, and when it is quite hot pour in the beaten egg and milk. It is well for a novice in omelet-making not to exceed 4 egg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.