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Omelet, Tomato, and Green Peppers

Name: Omelet, Tomato, and Green Peppers
Yield: 1 servings
Ingredients: one teaspoonful of butter; three tablespoonfuls of the thick part of canned tomatoes; a teaspoonful of green pepper, chopped fine; one salt-spoonful of salt; one-half of this quantity of pepper; the eggs, which beat for one minute

From Harper's cook book encyclopædia, 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

47Calories

2 gProtein

11 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories47 kcal

Protein1.9 g

Carbohydrates11 g

Fiber3.9 g

Sugars1.5 g

Total Fat4.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol10 mg

Sodium9756 mg

Potassium307 mg

Calcium70 mg

Iron2.2 mg

Magnesium29 mg

Phosphorus34 mg

Zinc0.3 mg

Copper0.2 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C8.1 mg

Vitamin A3.4 mcg

Vitamin E0.1 mg

Vitamin K21 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate3.2 mcg

Choline1.4 mg

Caffeine0 mg

Water41 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 123. The excerpt below is the record exactly as published.

Omelet, Tomato, and Green Pep- pers.— Put in a small saucepan one teaspoonful of butter. When melted, add three table-spoonfuls of the thick part of canned tomatoes, with a tea- spoonful of green pepper, chopped fine. Cook three minutes. Season with bne salt-spoonful of salt and one-half of this quantity of pepper. Pour with the eggs, which beat for one minute

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