Omelet
From Foods and household management, 1914
Practice is needed to perfect the technique.
Presented as published in 1914. 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
143Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium138 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 78. The excerpt below is the record exactly as published.
omelet. — The novice should see an omelet made, as there is a " knack," in the motion not to be conveyed by words. The omelet is a French dish, and is made to i)erfection by the French cook. A perfect omelet is rolled or folded over, and is creamy within and a golden brown without. ** Omelet pans '* are made for the purpose, but a small frying pan may be used. The pan should be perfectly smooth. Do not attempt to make an omelet with more than two eggs
Cook this with the app: pantry check, scaling, and the assistant.