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Plain Omelet
From The New century cook book, 1899
Serves 1
Presented as published in 1899. 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
614Calories
40 gProtein
18 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein40 g
Carbohydrates18 g
Fiber6.3 g
Sugars1.3 g
Total Fat43 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat7.5 g
Omega-30.1 g
Cholesterol1129 mg
Sodium3938 mg
Potassium750 mg
Calcium288 mg
Iron7.7 mg
Magnesium81 mg
Phosphorus634 mg
Zinc4.2 mg
Copper0.6 mg
Manganese3.3 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A487 mcg
Vitamin E3.5 mg
Vitamin K42 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.5 mg
Folate145 mcg
Choline892 mg
Caffeine0 mg
Water468 g
As published
This recipe was extracted from The New century cook book (1899), page 65. The excerpt below is the record exactly as published.
Plain Omelet. Six or seven eggs beaten well, one-half spoonful salt, a dash of pepper, small cup of water. Put small tablespoonful lard
Cook this with the app: pantry check, scaling, and the assistant.