Potato Omelet
From Simple cooking of wholesome food for the farm home, 1913
Presented as published in 1913. 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
636Calories
12 gProtein
80 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein12 g
Carbohydrates80 g
Fiber11 g
Sugars11 g
Total Fat41 g
Saturated Fat16 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4.1 g
Omega-30.5 g
Cholesterol109 mg
Sodium1789 mg
Potassium1647 mg
Calcium206 mg
Iron1.6 mg
Magnesium84 mg
Phosphorus369 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0.6 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K14 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate36 mcg
Choline94 mg
Caffeine0 mg
Water472 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 11. The excerpt below is the record exactly as published.
Potato Omelet. — Prepare mashed potatoes, turn in hot omelet pan greased with one tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.