Omelet
From The home science cook book, 1902
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
193Calories
15 gProtein
10 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein15 g
Carbohydrates10 g
Fiber3.2 g
Sugars1.9 g
Total Fat11 g
Saturated Fat3.9 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol376 mg
Sodium156 mg
Potassium350 mg
Calcium149 mg
Iron3 mg
Magnesium37 mg
Phosphorus249 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A173 mcg
Vitamin E1.2 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate49 mcg
Choline301 mg
Caffeine0 mg
Water105 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 24. The excerpt below is the record exactly as published.
Omelet. Beat two eggs slightly; add one saltspoon of salt and half as much pepper, and two tablespoons of milk
Cook this with the app: pantry check, scaling, and the assistant.