vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Omelet
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
271Calories
19 gProtein
16 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories271 kcal
Protein19 g
Carbohydrates16 g
Fiber0.2 g
Sugars15 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium213 mg
Potassium228 mg
Calcium86 mg
Iron2.7 mg
Magnesium20 mg
Phosphorus299 mg
Zinc2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C8.7 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate74 mcg
Choline442 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 145. The excerpt below is the record exactly as published.
PINEAPPLE OMELET. Have ready a tablespoonful of fresh grated pineapple, or of pineapple-preserve ; mix together three eggs, a teaspoon- ful of lemon-juice, and a tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.