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Mushroom Omelette
From The Cook County cook book, 1912
Serves 1
Serve on a hot dish with mushroom sauce poured over.
Presented as published in 1912. 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
926Calories
11 gProtein
19 gCarbs
100 gFat
Full nutrition (33 nutrients)
Calories926 kcal
Protein11 g
Carbohydrates19 g
Fiber0.7 g
Sugars1.5 g
Total Fat100 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol273 mg
Sodium55 mg
Potassium476 mg
Calcium150 mg
Iron0.8 mg
Magnesium24 mg
Phosphorus206 mg
Zinc1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate24 mcg
Choline12 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 28. The excerpt below is the record exactly as published.
MUSHROOM OMELETTE.— Drain 1 pt. of fresh mush- rooms; heat 1 taiblespoon of butter in a saucepan and rub .smooth with 1 tablespoon of flour; add 1 cup cream and boil 2 minutes. Stir in the mushrooms, season with salt and pepper and heat thor- oughly. Remove from fire and mix in yolk of 1 egg beaten with 1 tablespoon of sherry wine
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