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Omelet with Vegetables
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
16Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.7 g
Carbohydrates3.3 g
Fiber1.1 g
Sugars0.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.8 mg
Potassium42 mg
Calcium6.3 mg
Iron0.2 mg
Magnesium5.5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A54 mcg
Vitamin E0.1 mg
Vitamin K5.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.8 mcg
Choline6 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 94. The excerpt below is the record exactly as published.
OMELET WITH VEGETABLES. Omelet may be served with tomatoes, cauliflower, aspar- agus, and other vegetabl
Cook this with the app: pantry check, scaling, and the assistant.