Plain Omelet
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
323Calories
27 gProtein
4 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein27 g
Carbohydrates4.3 g
Fiber0 g
Sugars3.7 g
Total Fat21 g
Saturated Fat7.4 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol751 mg
Sodium2640 mg
Potassium368 mg
Calcium188 mg
Iron3.5 mg
Magnesium31 mg
Phosphorus458 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.6 mcg
Vitamin C0 mg
Vitamin A339 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline599 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.
PLAIN OMELET. BY MRS W. E. MASON. (Wife of Representative J'roui Illinois.) |OUR eggs, whites and yolks beaten separately ; four tablespoons milk, scant teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.