vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Omelet with Peas
From Superior cook book, 1905
Serves 1
Presented as published in 1905. 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
235Calories
20 gProtein
5 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein20 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars2 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium214 mg
Potassium268 mg
Calcium90 mg
Iron3 mg
Magnesium26 mg
Phosphorus324 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C10 mg
Vitamin A250 mcg
Vitamin E1.6 mg
Vitamin K6.7 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate87 mcg
Choline448 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 53. The excerpt below is the record exactly as published.
Omelet with Peas. I'.reak S eo-s in a Im.wI. heal sliuiitlv, add saU and pepjier and 4 tablespoonfnls of milk or water. Put a pi.ve of hntter si/.e of a walnut in frying pan, when 76 SUPERIOR COOK BOOK =lshpenimg Steam Laimdry= AND DYE IVORKS. JNTEKDHAM BROS., I^kopkiktoks. !ii('lt(_'(l ]i()iir ill tlic (\ug. A\'li('n tlic (\u-,ii' li(\L;iiis to cook loosen it around the cd^ux' willi a knife. Wlien set fold o\('r and tui'ii u|ioii a Iiot ))lattev. Have ready 1 ean of ])eas
Cook this with the app: pantry check, scaling, and the assistant.