gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Omelet with Ham
From Cooking for profit, 1886
Serves 1
Presented as published in 1886. 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
168Calories
16 gProtein
1 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein16 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.4 g
Total Fat11 g
Saturated Fat3.5 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol381 mg
Sodium285 mg
Potassium195 mg
Calcium57 mg
Iron2 mg
Magnesium15 mg
Phosphorus237 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate47 mcg
Choline307 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 36. The excerpt below is the record exactly as published.
Omelet With Ham. Have ready on the table some grated or minced lean ham in a dish. Pour a plain omelet of two eggs into the frying- pan and strew over the surface about a tablespoonful of the grated ham
Cook this with the app: pantry check, scaling, and the assistant.