vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Omelet No. 2
From The household cook book, 1902
Serves 1
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
604Calories
47 gProtein
20 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein47 g
Carbohydrates20 g
Fiber0 g
Sugars13 g
Total Fat47 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1177 mg
Sodium520 mg
Potassium793 mg
Calcium471 mg
Iron5.7 mg
Magnesium67 mg
Phosphorus851 mg
Zinc5 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)1 mg
Folate154 mcg
Choline925 mg
Caffeine0 mg
Water446 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 143. The excerpt below is the record exactly as published.
1 tablespoon of butter, pour in the egg mixture, shake on the hottest part of the stove until the egg begins to thicken, then place on a grate in the oven until set; run the knife between the omelet and pan, fold the omelet over, and serve on a hot dish. Omelet No. 2 — Take 6 eggs, beat yolks and whites separately; add 1 teacup milk, 1 tablespoon flour, 1 tablespoon butter, salt and pep- per to taste. Cook, and serve hot. Baked Omelet. — Take 4 eggs, yolks and whites beaten separately; 1 cup of milk, 1 tablespoon of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.