Omelet

Name: Omelet
Ingredients: Four eggs; salt to taste; two tablespoons cream; a tablespoon of butter

From Choice recipes, 1900

Presented as published in 1900. 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

386Calories

26 gProtein

3 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories386 kcal

Protein26 g

Carbohydrates2.6 g

Fiber0 g

Sugars0.7 g

Total Fat40 g

Saturated Fat12 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol806 mg

Sodium291 mg

Potassium307 mg

Calcium132 mg

Iron3.5 mg

Magnesium26 mg

Phosphorus415 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K1.3 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water172 g

As published

This recipe was extracted from Choice recipes (1900), page 26. The excerpt below is the record exactly as published.

OMELET -Mrs. Briggs Four eggs, salt to taste, two tablespoons cream. Beat the yolks alone to a smooth batter, add cream, salt and pepper, lastly the well beaten whites. Have frying pan very hot, put in a tablespoon of butter

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