vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet for One
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
180Calories
15 gProtein
4 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein15 g
Carbohydrates3.5 g
Fiber0 g
Sugars3.3 g
Total Fat15 g
Saturated Fat4.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol390 mg
Sodium9866 mg
Potassium232 mg
Calcium138 mg
Iron1.8 mg
Magnesium20 mg
Phosphorus260 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A179 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline305 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 34. The excerpt below is the record exactly as published.
OMELET FOR ONE— Beat the yolks of two eggs until creamy, add four tablespoons of milk and salt-spoon of salt. Add the whites beaten stiff and put into a hot pan in which a rounding teaspoon of butter
Cook this with the app: pantry check, scaling, and the assistant.