Potato Omelet
From The galley guide, 1923
Presented as published in 1923. 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
414Calories
15 gProtein
77 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein15 g
Carbohydrates77 g
Fiber15 g
Sugars0.1 g
Total Fat6.4 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol11 mg
Sodium1244 mg
Potassium1862 mg
Calcium203 mg
Iron27 mg
Magnesium137 mg
Phosphorus269 mg
Zinc2.2 mg
Copper4 mg
Manganese6 mg
Vitamin D0.1 mcg
Vitamin C23 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate45 mcg
Choline7.6 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 12. The excerpt below is the record exactly as published.
Potato Omelet. Fry several slices of bacon brown; take them out, leaving the fat in the frying pan. Chop fine 2 cups cold boiled potatoes
Cook this with the app: pantry check, scaling, and the assistant.