Omelet
From Machias Cook Book, 1899
The crackers may be omitted and less milk used, or cold minced ham may be added.
Presented as published in 1899. 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
394Calories
33 gProtein
5 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein33 g
Carbohydrates4.6 g
Fiber0 g
Sugars3.9 g
Total Fat26 g
Saturated Fat9 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol937 mg
Sodium2711 mg
Potassium437 mg
Calcium216 mg
Iron4.4 mg
Magnesium37 mg
Phosphorus557 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.6 mcg
Vitamin C0 mg
Vitamin A419 mcg
Vitamin E2.7 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.3 mg
Folate118 mcg
Choline746 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 19. The excerpt below is the record exactly as published.
OMELET. Beat separately the yolks and whites of 5 eggs. To the yolks add ^ of a cup of milk, then 5 powdered butter crackers, i tea- spoon salt and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.