Omelet
From The Wilson cook book, 1941
Serves five.
Presented as published in 1941. 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
448Calories
36 gProtein
20 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein36 g
Carbohydrates20 g
Fiber6.3 g
Sugars3.3 g
Total Fat26 g
Saturated Fat9 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol935 mg
Sodium377 mg
Potassium746 mg
Calcium307 mg
Iron6.8 mg
Magnesium78 mg
Phosphorus581 mg
Zinc3.7 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A421 mcg
Vitamin E2.9 mg
Vitamin K42 mcg
Vitamin B60.5 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.5 mg
Folate122 mcg
Choline746 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 10. The excerpt below is the record exactly as published.
Omelet 5 eggs s 3 tablespoons milk Separate eggs. Add milk to yellows and beat well, then add to stiffly beaten egg whites, with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.