Plain Omelet
From Every-day dishes and every-day work, 1897
An omelet of three eggs is sufficient for two or three persons.
Presented as published in 1897. 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
398Calories
21 gProtein
8 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories398 kcal
Protein21 g
Carbohydrates7.7 g
Fiber0.3 g
Sugars1 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol605 mg
Sodium272 mg
Potassium265 mg
Calcium124 mg
Iron3 mg
Magnesium24 mg
Phosphorus334 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate78 mcg
Choline442 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 70. The excerpt below is the record exactly as published.
Plain Omelet. — Beat the yolks of three eggs to a cream and beat the whites to a stiff froth. Add to the yolks three table- spoonfuls of milk or cream, one tablespoonful of finely grated bread crumbs, and season slightly with salt
Cook this with the app: pantry check, scaling, and the assistant.