vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Olive Relish Omelet
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
760Calories
33 gProtein
17 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories760 kcal
Protein33 g
Carbohydrates17 g
Fiber0.5 g
Sugars5 g
Total Fat61 g
Saturated Fat4.5 g
Monounsaturated Fat8 g
Polyunsaturated Fat4.9 g
Cholesterol7.5 mg
Sodium528 mg
Potassium187 mg
Calcium146 mg
Iron1.2 mg
Magnesium18 mg
Phosphorus120 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C1 mg
Vitamin A164 mcg
Vitamin E9.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.7 mg
Folate14 mcg
Choline19 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 135. The excerpt below is the record exactly as published.
OLIVE RELISH OMELET— Make V2 cup of thick well seasoned white sauce, add 3 egg yolks beaten until very light, and fold in the stiffly beaten whites. Pour into omelet pan and bake. When done, spread with DEL MONTE Deviled Olive Relish
Cook this with the app: pantry check, scaling, and the assistant.