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Omelet, Corn
From Harper's cook book encyclopædia, 1902
Serves 3
Brown the top with a hot shovel.
Presented as published in 1902. 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
458Calories
22 gProtein
59 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories458 kcal
Protein22 g
Carbohydrates59 g
Fiber9.7 g
Sugars30 g
Total Fat14 g
Saturated Fat2.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol310 mg
Sodium118 mg
Potassium1063 mg
Calcium49 mg
Iron3 mg
Magnesium113 mg
Phosphorus467 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A133 mcg
Vitamin E0.9 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.4 mg
Folate39 mcg
Choline245 mg
Caffeine0 mg
Water384 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 120. The excerpt below is the record exactly as published.
Omelet, Corn. — Grate twelve ears of corn that have been boiled; add the beaten yolks of five eggs
Cook this with the app: pantry check, scaling, and the assistant.