Plain Omelet
From Cookery for little girls, 1910
Serves four.
Presented as published in 1910. 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
403Calories
34 gProtein
5 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein34 g
Carbohydrates5.3 g
Fiber0 g
Sugars4.6 g
Total Fat26 g
Saturated Fat9.2 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol939 mg
Sodium967 mg
Potassium459 mg
Calcium234 mg
Iron4.4 mg
Magnesium39 mg
Phosphorus572 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A424 mcg
Vitamin E2.7 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.3 mg
Folate118 mcg
Choline749 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 3. The excerpt below is the record exactly as published.
PLAIN OMELET For an omelet for four people, separate yolks and whites of five eggs. Beat yolks very light, add one-quarter teaspoonful salt, pepper, five ta- blespoonfuls mi
Cook this with the app: pantry check, scaling, and the assistant.