vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet No. I
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
456Calories
39 gProtein
4 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories456 kcal
Protein39 g
Carbohydrates4.3 g
Fiber0 g
Sugars3.3 g
Total Fat41 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1153 mg
Sodium2778 mg
Potassium486 mg
Calcium228 mg
Iron5.3 mg
Magnesium42 mg
Phosphorus643 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.4 mcg
Vitamin C0 mg
Vitamin A495 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate141 mcg
Choline890 mg
Caffeine0 mg
Water271 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.
Omelet, No. I — Beat 6 eggs very light, the yolks and whites sepa- rate; add I teaspoon salt, and 3 tablespoons of milk; have a very hot pan, put in 1 tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.