Omelette
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
646Calories
40 gProtein
52 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories646 kcal
Protein40 g
Carbohydrates52 g
Fiber2.4 g
Sugars16 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat5.2 g
Omega-30.1 g
Cholesterol773 mg
Sodium772 mg
Potassium747 mg
Calcium511 mg
Iron6.1 mg
Magnesium76 mg
Phosphorus731 mg
Zinc4.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A398 mcg
Vitamin E2.3 mg
Vitamin K4.2 mcg
Vitamin B60.6 mg
Vitamin B123.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)4 mg
Folate152 mcg
Choline639 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 10. The excerpt below is the record exactly as published.
Omelette, i. Soak one-half cup bread crumbs in a cup of milk, with salt to taste; when soft, add four well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.