Omelette

Name: Omelette
Ingredients: Beat 6 eggs very light; 1/2 pint of milk; a little salt; a little pepper; a teaspoon of chopped parsley

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

638Calories

48 gProtein

29 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories638 kcal

Protein48 g

Carbohydrates29 g

Fiber6.3 g

Sugars13 g

Total Fat37 g

Saturated Fat14 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.2 g

Omega-30.2 g

Cholesterol1145 mg

Sodium524 mg

Potassium1112 mg

Calcium578 mg

Iron7.7 mg

Magnesium108 mg

Phosphorus880 mg

Zinc5.2 mg

Copper0.6 mg

Manganese3.3 mg

Vitamin D8.3 mcg

Vitamin C0 mg

Vitamin A565 mcg

Vitamin E3.5 mg

Vitamin K42 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.8 mg

Niacin (B3)0.8 mg

Folate145 mcg

Choline928 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

Cook this with the app: pantry check, scaling, and the assistant.