Omelet
From Cookery 1 experiments and recipes, 1912
Presented as published in 1912. 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
82Calories
7 gProtein
3 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories82 kcal
Protein6.5 g
Carbohydrates2.7 g
Fiber0.2 g
Sugars0.2 g
Total Fat8.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol196 mg
Sodium688 mg
Potassium74 mg
Calcium38 mg
Iron1.9 mg
Magnesium7 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate27 mcg
Choline147 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 6. The excerpt below is the record exactly as published.
Omelet 1 egg 1 tb. boiling water X t. salt 1 t. butter pepper
Cook this with the app: pantry check, scaling, and the assistant.