vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet
From The national course in home economics, 1917
Serves 1
Recipe by Georgiana LaR.
Presented as published in 1917. 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
323Calories
27 gProtein
4 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein27 g
Carbohydrates4.3 g
Fiber0 g
Sugars3.7 g
Total Fat25 g
Saturated Fat7.4 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol762 mg
Sodium308 mg
Potassium368 mg
Calcium188 mg
Iron3.5 mg
Magnesium31 mg
Phosphorus458 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.6 mcg
Vitamin C0 mg
Vitamin A339 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline599 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 139. The excerpt below is the record exactly as published.
Four eggs, one teaspoonful of butter, four tablespoonfuls of milk
Cook this with the app: pantry check, scaling, and the assistant.