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Omelet

Name: Omelet
Yield: 1 servings
Ingredients: 6 eggs beaten separately; 1 cup of milk; 1 tablespoon of butter

From The Blue grass cook book, 1904

Serves 1

All omelets should be served immediately.

Presented as published in 1904. 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

575Calories

46 gProtein

13 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories575 kcal

Protein46 g

Carbohydrates13 g

Fiber0 g

Sugars13 g

Total Fat47 g

Saturated Fat14 g

Monounsaturated Fat13 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1177 mg

Sodium520 mg

Potassium782 mg

Calcium470 mg

Iron5.3 mg

Magnesium65 mg

Phosphorus843 mg

Zinc4.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.3 mcg

Vitamin C0 mg

Vitamin A558 mcg

Vitamin E3.3 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)0.5 mg

Folate141 mcg

Choline925 mg

Caffeine0 mg

Water446 g

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 13. The excerpt below is the record exactly as published.

OMELET 6 eggs beaten separately, 1 cup of milk, 1 tablespoon of butter

Cook this with the app: pantry check, scaling, and the assistant.