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Omelette
From Consult me, 1902
Serves 2
Chives are preferred for flavor.
Presented as published in 1902. 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
92Calories
5 gProtein
9 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein4.8 g
Carbohydrates9.5 g
Fiber0.6 g
Sugars6.2 g
Total Fat4.1 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium54 mg
Potassium275 mg
Calcium172 mg
Iron1.1 mg
Magnesium23 mg
Phosphorus137 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C17 mg
Vitamin A92 mcg
Vitamin E0.2 mg
Vitamin K205 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate25 mcg
Choline23 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 350. The excerpt below is the record exactly as published.
OMELETTE. — Make a batter of eggs and milk, and a very little flour, put to it chopped parsley, green onions, or chives, the latter is best, or a very small quantity of shalot, a little pepper, salt, and a scrape or two of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.