vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Omelet
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
229Calories
19 gProtein
4 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories229 kcal
Protein19 g
Carbohydrates4.1 g
Fiber0 g
Sugars0.6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium213 mg
Potassium212 mg
Calcium85 mg
Iron2.8 mg
Magnesium19 mg
Phosphorus301 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate77 mcg
Choline441 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 91. The excerpt below is the record exactly as published.
omelet, have 1 table- spoon melted butter in omelet pan ; when done, have peas and toma- toes combined, and quickly spread over center, and roll. Serve at once. Egg Omelet. Take 6 eggs and beat separately. Allow 6 tablespoons of sweet milk to the yolks, add a large lump of butter, the milk, pepper and sAlt. Stir in the beaten whites lightly, pour the mixture in a hot skillet with a lump of butter, and as it cpoks roll omelet with a spoon. Omelet. Take 6 eggs and beat separately. To yolks add 1 tablespoon of flour and % pint of sweet milk,
Cook this with the app: pantry check, scaling, and the assistant.