Pineapple Omelet
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
262Calories
19 gProtein
13 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein19 g
Carbohydrates13 g
Fiber0.4 g
Sugars12 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium213 mg
Potassium243 mg
Calcium88 mg
Iron2.7 mg
Magnesium22 mg
Phosphorus300 mg
Zinc2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C15 mg
Vitamin A241 mcg
Vitamin E1.6 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate77 mcg
Choline443 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 60. The excerpt below is the record exactly as published.
Pineapple Omelet. Supper.— Scalloped Potatoes. Hot Buttered Toast. Fruit Cake. lea. Pineapple Omelet, — 3 beaten eggs, a teaspoonful of lemon juice, and a tablespoonful powdered sugar. Cook as a plain break- fast omelet should be cooked; and just before folding it put within ■2 heaping tablespoonfuls grated pineapple
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