Omelet Bread

Name: Omelet Bread
Ingredients: Half-cup flour; three eggs; one tablespoonful melted butter; one teaspoonful sugar; pinch of salt; milk enough to make thick batter

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

557Calories

26 gProtein

54 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories557 kcal

Protein26 g

Carbohydrates54 g

Fiber0 g

Sugars4.7 g

Total Fat26 g

Saturated Fat11 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol587 mg

Sodium216 mg

Potassium296 mg

Calcium99 mg

Iron6.2 mg

Magnesium35 mg

Phosphorus368 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A332 mcg

Vitamin E1.9 mg

Vitamin K1.4 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)4.3 mg

Folate171 mcg

Choline444 mg

Caffeine0 mg

Water123 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 15. The excerpt below is the record exactly as published.

Omelet Bread. Coffee. Cocoa. Omelet Bread, — Half -cup flour, three eggs, one tablespoonful melted butter, one tea- spoonful sugar, pinch of salt, milk enough to make thick batter

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