Plain Omelet

Name: Plain Omelet
Ingredients: 4 eggs; ½ cup water; 1 tablespoonful butter substitute; salt; pepper

From War cook book, 1918

Presented as published in 1918. 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

182Calories

3 gProtein

16 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories182 kcal

Protein2.6 g

Carbohydrates16 g

Fiber6.3 g

Sugars0.2 g

Total Fat14 g

Saturated Fat12 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium9.4 mg

Potassium334 mg

Calcium114 mg

Iron2.5 mg

Magnesium44 mg

Phosphorus40 mg

Zinc0.3 mg

Copper0.3 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.8 mg

Vitamin K44 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate4.3 mcg

Choline2.9 mg

Caffeine0 mg

Water121 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 16. The excerpt below is the record exactly as published.

PLAIN OMELET. 4 eggs yi cup water 1 tablespoonful butter substitute salt pepper

Cook this with the app: pantry check, scaling, and the assistant.