Omelette
From Six little cooks, 1910
Serve with buttered toast and a salad.
Presented as published in 1910. 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
575Calories
46 gProtein
13 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein46 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat47 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1177 mg
Sodium520 mg
Potassium782 mg
Calcium470 mg
Iron5.3 mg
Magnesium65 mg
Phosphorus843 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)0.5 mg
Folate141 mcg
Choline925 mg
Caffeine0 mg
Water446 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 42. The excerpt below is the record exactly as published.
tablespoon- ful of butter, and stir this chocolate every minute or two, to keep it from burning." And in the mean time Mrs. King was rapidly cutting fair, even slices of bread from one of Rhoda's loaves. " Now, girls, the first one that has time, toast this bread as nicely as you know how, and butter each piece on both sides as soon as it is done." 9 128 SIX LITTLE OOOK8. When she had cut enough bread for toast, Mrs. King took the yolks which Mabel had been beating, and added to them a small cupful of milk, some pepper and salt, and lastly the whites of the eggs. The butter in the frying- pan * was now " hissing hot," so, pouring her omelette
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Cook this with the app: pantry check, scaling, and the assistant.