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Potato Omelet
From Cassell's dictionary of cookery, 1892
Serves 2
Time to fry: 5-6 minutes. Sufficient for two persons.
Presented as published in 1892. 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
201Calories
14 gProtein
14 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein14 g
Carbohydrates14 g
Fiber1.6 g
Sugars1 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium147 mg
Potassium457 mg
Calcium65 mg
Iron2.4 mg
Magnesium29 mg
Phosphorus241 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C15 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate58 mcg
Choline303 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1320. The excerpt below is the record exactly as published.
Potato Omelet. — Take a large freshly- baked potato, break it open, and scoop out the inside with a spoon. Beat this till smooth, and mix with it a little pepper and salt, a dessert- spoonful of lemon-juice, and the yolks of four eggs
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