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Omelet (Savory)
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
234Calories
20 gProtein
6 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein20 g
Carbohydrates5.6 g
Fiber0.9 g
Sugars2.6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium296 mg
Calcium94 mg
Iron2.9 mg
Magnesium24 mg
Phosphorus313 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C2.1 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate80 mcg
Choline444 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 64. The excerpt below is the record exactly as published.
Omelet (Savory) — Beat up 3 or 4 eggs with 3^ shallot very finely minced, some parsley similarly treated, and a very small pinch of pow- dered sweet herbs; add pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.