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Pea Omelette
From The Cook County cook book, 1912
Serves 3
Garnish with peas for presentation.
Presented as published in 1912. 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
98Calories
1 gProtein
4 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein0.8 g
Carbohydrates4.1 g
Fiber0.5 g
Sugars1 g
Total Fat8.9 g
Saturated Fat5.5 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol23 mg
Sodium4.7 mg
Potassium36 mg
Calcium15 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C3.3 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.4 mcg
Choline6.1 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 280. The excerpt below is the record exactly as published.
PEA OMELETTE.— To every yolk and white of egg, beaten lightly together (not separately), add a pinch of salt and 2 tablespoons of milk. Open a can of peas and place over fire in their own liquor. When boiling add salt to taste and 1 tablespoon 408 VEGETABLES of corn starch, blended smooth with a little cold water, and a tiny piece of butter. Boil for 3 minutes; have omelet pan hot, with a liberal piece of butter or olive oil
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