Omelet for Four People
From A bill of fare for every day in the year ..., 1892
Omelets should be only slightly browned, never burned, as the flavor of scorched egg is not agreeable.
Presented as published in 1892. 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
295Calories
15 gProtein
9 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories295 kcal
Protein15 g
Carbohydrates8.8 g
Fiber0.3 g
Sugars6.2 g
Total Fat22 g
Saturated Fat8.8 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol749 mg
Sodium2412 mg
Potassium273 mg
Calcium244 mg
Iron2 mg
Magnesium20 mg
Phosphorus390 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A298 mcg
Vitamin E1.8 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate99 mcg
Choline579 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 12. The excerpt below is the record exactly as published.
Omelet for Four People.— Beat the yolks of four eggs till liffht-colored, and thick ; add one-half cup of milk, one teaspoon- ful of salt and one-half a teaspoonful of pepper. Beat the whites of four eg^s till stiff and dry
Cook this with the app: pantry check, scaling, and the assistant.