Omelet, No. 2

Name: Omelet, No. 2
Ingredients: one tablespoon of milk per egg; fresh eggs

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

81Calories

7 gProtein

1 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories81 kcal

Protein6.8 g

Carbohydrates1.1 g

Fiber0 g

Sugars0.9 g

Total Fat5.2 g

Saturated Fat1.8 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol188 mg

Sodium77 mg

Potassium92 mg

Calcium47 mg

Iron0.9 mg

Magnesium7.8 mg

Phosphorus114 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A85 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate24 mcg

Choline150 mg

Caffeine0 mg

Water52 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.

Omelet, No. 2 First, have fresh eggs

Cook this with the app: pantry check, scaling, and the assistant.