Plain Omelet
From The Central cook book, 1924
Serve hot.
Presented as published in 1924. 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
90Calories
7 gProtein
2 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein7.3 g
Carbohydrates2.1 g
Fiber0 g
Sugars1.7 g
Total Fat9.4 g
Saturated Fat2.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol200 mg
Sodium201 mg
Potassium116 mg
Calcium131 mg
Iron1 mg
Magnesium10 mg
Phosphorus155 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline152 mg
Caffeine0 mg
Water66 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 7. The excerpt below is the record exactly as published.
Plain Omelet 1 egg for each serving. 2 tablespoons milk. Salt and pepper to taste. 14 teaspoon of baking powder. 1 teaspoon butter
Cook this with the app: pantry check, scaling, and the assistant.