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Omelet (Fish)
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
229Calories
22 gProtein
1 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories229 kcal
Protein22 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol570 mg
Sodium296 mg
Potassium247 mg
Calcium88 mg
Iron2.7 mg
Magnesium22 mg
Phosphorus368 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 64. The excerpt below is the record exactly as published.
Omelet (Fish) — Beat up 3 eggs with a quan- tity equal in bulk to 1 egg of the remnants of any cold fish (salmon or turbot) finely shredded
Cook this with the app: pantry check, scaling, and the assistant.