Omelet, No. 1
From True food values and their low costs, 1916
Presented as published in 1916. 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
639Calories
46 gProtein
29 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein46 g
Carbohydrates29 g
Fiber0.2 g
Sugars13 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1145 mg
Sodium990 mg
Potassium781 mg
Calcium729 mg
Iron5.8 mg
Magnesium67 mg
Phosphorus939 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.3 mcg
Vitamin C0 mg
Vitamin A558 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.5 mg
Folate141 mcg
Choline925 mg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 11. The excerpt below is the record exactly as published.
'99S, vihites and yolki beaten separately 'A pint of milk 6 teaspoons com starch 1 teaspoon baking-powder A little salt I AND THEIR LOW COSTS 39 Add the whites, beaten to a stiff froth, last. Cook in a little butter. Omelet, No. 2 First, have fresh eggs; to each egg add one tablespoon of milk; whip thoroughly. The pan must be so hot that the butter will melt instantly. Pour the egg and milk into the pan. If the fire is right the whole will cook in one minute. It will cook after it has left the pan. Begin at one side and carefully roll the edge over and over until all is rolled up. Turn on a hot plate and I serve immediately. Omelet, No. 3 Take four eggs, separate them ; beat the whites very stiff. To the beaten yolks add one-half cup of milk and a little salt
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Cook this with the app: pantry check, scaling, and the assistant.