Omelet No. 2

Name: Omelet No. 2
Ingredients: 4 eggs; 1 tablespoon pounded cracker; 1 cup milk; 1 tablespoon flour

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

499Calories

35 gProtein

23 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories499 kcal

Protein35 g

Carbohydrates23 g

Fiber0.2 g

Sugars13 g

Total Fat29 g

Saturated Fat11 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat5.1 g

Omega-30.2 g

Cholesterol773 mg

Sodium430 mg

Potassium661 mg

Calcium422 mg

Iron4.2 mg

Magnesium56 mg

Phosphorus669 mg

Zinc3.7 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A398 mcg

Vitamin E2.4 mg

Vitamin K5.7 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1.3 mg

Folate113 mcg

Choline632 mg

Caffeine0 mg

Water368 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 11. The excerpt below is the record exactly as published.

OMHLET NO. 2. 4 eggs. 1 tablespoon pounded cracker. 1 cup milk. 1 tablespoon flour

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