vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plain Omelet
From The table, 1889
Serves 1
For one person, use three eggs, half a teaspoon of salt, and half a saltspoon of white pepper.
Presented as published in 1889. 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
1100Calories
76 gProtein
4 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories1100 kcal
Protein76 g
Carbohydrates4.3 g
Fiber0 g
Sugars2.2 g
Total Fat84 g
Saturated Fat35 g
Monounsaturated Fat22 g
Polyunsaturated Fat13 g
Omega-30.2 g
Cholesterol2313 mg
Sodium852 mg
Potassium828 mg
Calcium336 mg
Iron11 mg
Magnesium72 mg
Phosphorus1188 mg
Zinc7.7 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A960 mcg
Vitamin E6.3 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)0.5 mg
Folate282 mcg
Choline1764 mg
Caffeine0 mg
Water457 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 161. The excerpt below is the record exactly as published.
Plain Omelet. — Crack into a bowl twelve fresh eggs, season them with a pinch of salt and half a pinch of white pepper, beat them well until the whites and yolks are thoroughly mixed, or for fully four minutes. Place in a No. 8 frying-pan two tablespoonfuls of clarified butter
Cook this with the app: pantry check, scaling, and the assistant.