vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Potato Omelet
From The new practical housekeeping, 1890
Serves 2
Alternatively, quarter four cold boiled potatoes, cut in thin slices or dice, season, and add beaten yolks of four eggs, and lastly the well-frothed whites, frying as any omelet.
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
462Calories
32 gProtein
40 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein32 g
Carbohydrates40 g
Fiber7.4 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium847 mg
Potassium1192 mg
Calcium213 mg
Iron17 mg
Magnesium92 mg
Phosphorus518 mg
Zinc3.6 mg
Copper2.1 mg
Manganese3.1 mg
Vitamin D4 mcg
Vitamin C12 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)2.9 mg
Folate117 mcg
Choline588 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 451. The excerpt below is the record exactly as published.
Take three or four steamed potatoes, mash, season, and add a little cream ; then stir this with the yolks of six eggs and the whites of two
Cook this with the app: pantry check, scaling, and the assistant.