Omelet
From Household hints, 1881
Use one egg per person as a guideline.
Presented as published in 1881. 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
1311Calories
53 gProtein
19 gCarbs
123 gFat
Full nutrition (34 nutrients)
Calories1311 kcal
Protein53 g
Carbohydrates19 g
Fiber0 g
Sugars1.1 g
Total Fat123 g
Saturated Fat57 g
Monounsaturated Fat28 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1389 mg
Sodium476 mg
Potassium654 mg
Calcium315 mg
Iron5.7 mg
Magnesium52 mg
Phosphorus739 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K6.5 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.9 mg
Folate154 mcg
Choline882 mg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 21. The excerpt below is the record exactly as published.
omelet, which is a favorite dish with many excellent cooks, use this rule : Beat the yolks of six eggs and the whites of three till they are very light ; take one teacup of cream, if you can get it (milk will answer if you can not) ; mix with it very smoothly one table-spoonful of flour, add salt and pepper as you please ; . heat your frying-pan and melt in it a large spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.