vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potato Omelet
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
459Calories
12 gProtein
82 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein12 g
Carbohydrates82 g
Fiber9.4 g
Sugars7.6 g
Total Fat10 g
Saturated Fat6.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol29 mg
Sodium59 mg
Potassium2033 mg
Calcium155 mg
Iron3.6 mg
Magnesium113 mg
Phosphorus340 mg
Zinc1.7 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0.8 mcg
Vitamin C89 mg
Vitamin A87 mcg
Vitamin E0.3 mg
Vitamin K9.6 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate68 mcg
Choline70 mg
Caffeine0 mg
Water428 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 63. The excerpt below is the record exactly as published.
POTATO OMELET. Cold mashed potato, 2 cups. Melted butter, 2 teaspoons. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.