Omelette
From The way to the heart, 1905
Presented as published in 1905. 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
581Calories
46 gProtein
15 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein46 g
Carbohydrates15 g
Fiber0.6 g
Sugars13 g
Total Fat47 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1177 mg
Sodium2854 mg
Potassium813 mg
Calcium481 mg
Iron5.5 mg
Magnesium69 mg
Phosphorus846 mg
Zinc4.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D8.3 mcg
Vitamin C0 mg
Vitamin A559 mcg
Vitamin E3.3 mg
Vitamin K4.7 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
Choline926 mg
Caffeine0 mg
Water446 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 41. The excerpt below is the record exactly as published.
Omelette. Beat 6 eggs very light, yelks and whites separately. Add Yo pint of milk to the yelks, with a little salt and pepper, and a'teaspoon of chopped parsley. Stir in the beaten whites, and fry with butter at once. This will make three small omelettes, and cook better than if made in a large one. Baked Eggs. Eight eggs, I cup of milk, i tablespoon of butter, i teaspoon of flour, Yi teaspoon of salt and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.