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Omelet for Breakfast

Name: Omelet for Breakfast
Yield: 6 servings
Ingredients: 10 eggs; 1 tbsp. butter; 4 tbsps. of cream or milk; 1% tsps. of flour; M, tsp. salt

From The art of German cooking and baking, 1922

Serves 6

Quantity for 6 persons.

Presented as published in 1922. 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

122Calories

11 gProtein

1 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories122 kcal

Protein11 g

Carbohydrates1.1 g

Fiber0 g

Sugars0.3 g

Total Fat9.8 g

Saturated Fat2.6 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol315 mg

Sodium313 mg

Potassium116 mg

Calcium47 mg

Iron1.5 mg

Magnesium10 mg

Phosphorus166 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.7 mcg

Vitamin C0 mg

Vitamin A133 mcg

Vitamin E0.9 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.1 mg

Folate40 mcg

Choline245 mg

Caffeine0 mg

Water64 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 106. The excerpt below is the record exactly as published.

OMELET FOR BREAKFAST. Quantity for 6 Persons. 10 eggs 1 tbsp. butter 4 tbsps. of cream or milk 1% tsps. of flour M, tsp. salt

Cook this with the app: pantry check, scaling, and the assistant.