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Omelet, Mushrooms
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
59Calories
6 gProtein
4 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories59 kcal
Protein6.4 g
Carbohydrates3.6 g
Fiber1.1 g
Sugars2.2 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium41 mg
Potassium368 mg
Calcium17 mg
Iron1 mg
Magnesium12 mg
Phosphorus140 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C2.2 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.8 mg
Folate30 mcg
Choline92 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 121. The excerpt below is the record exactly as published.
Omelet, Mushrooms. — Cut three or four mushrooms into small pieces ; beat the eggs
Cook this with the app: pantry check, scaling, and the assistant.