vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelets
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Variations include adding chopped parsley, ham, or cheese.
Presented as published in 1914. 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
128Calories
6 gProtein
3 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein6.4 g
Carbohydrates2.6 g
Fiber0 g
Sugars1.7 g
Total Fat14 g
Saturated Fat3.8 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol381 mg
Sodium1195 mg
Potassium84 mg
Calcium83 mg
Iron0.9 mg
Magnesium5.4 mg
Phosphorus164 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A139 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate50 mcg
Choline284 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 73. The excerpt below is the record exactly as published.
OMELETS. Beat the yolks of two eggs until light colored and thick; add 2 tablespoons of milk, y8 tsp. of salt, 1-16 tsp. of pepper, or less. Beat the whites of the two eggs very stiff and dry. Cut and fold the yolks into the whites. Have a clean, smooth omelet pan. When hot. rub it around the edge with a teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.