Omelette
From The New York receipt book, 1882
Presented as published in 1882. 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
604Calories
47 gProtein
20 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein47 g
Carbohydrates20 g
Fiber0 g
Sugars13 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1145 mg
Sodium519 mg
Potassium790 mg
Calcium469 mg
Iron5.7 mg
Magnesium67 mg
Phosphorus849 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.3 mcg
Vitamin C0 mg
Vitamin A558 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)1 mg
Folate154 mcg
Choline925 mg
Caffeine0 mg
Water444 g
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 10. The excerpt below is the record exactly as published.
Omelette— 6 eggs. 1 cup of milk,l table spoonful of flour, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.