vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet for Four Persons
From The white ribbon cook book, 1894
Serves 4
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
168Calories
9 gProtein
5 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein8.9 g
Carbohydrates5.2 g
Fiber1.6 g
Sugars0.3 g
Total Fat15 g
Saturated Fat5.8 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol259 mg
Sodium2520 mg
Potassium194 mg
Calcium77 mg
Iron1.8 mg
Magnesium20 mg
Phosphorus145 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D1.3 mcg
Vitamin C1.5 mg
Vitamin A106 mcg
Vitamin E0.7 mg
Vitamin K29 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate32 mcg
Choline185 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 4 servings.
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 for four persons: Break 5 eggs, putting the whites in one dish and the yolks in another. Beat the yolks to a froth, then add a saltspoon- ful of salt, a little pepper, a heaping tablespoon- ful of finely chopped parsley, and 5 tablespoon- fuls of cream. Beat all together for a moment and then add the whites, previously beaten to a stiff froth. Mix gently together and pour imme- diately into a hot spider containing a level tablespoonful of melted butter
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