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Potato Omelet
From The new practical housekeeping, 1890
Serves 1
Alternatively, mash boiled potatoes and mix with cream and eggs.
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
683Calories
45 gProtein
32 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein45 g
Carbohydrates32 g
Fiber0.9 g
Sugars19 g
Total Fat41 g
Saturated Fat18 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.2 g
Omega-30.1 g
Cholesterol989 mg
Sodium506 mg
Potassium1064 mg
Calcium609 mg
Iron4.6 mg
Magnesium85 mg
Phosphorus899 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.5 mcg
Vitamin C0.6 mg
Vitamin A517 mcg
Vitamin E2.8 mg
Vitamin K1.1 mcg
Vitamin B60.8 mg
Vitamin B124.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)1.1 mg
Folate121 mcg
Choline806 mg
Caffeine0 mg
Water522 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 178. The excerpt below is the record exactly as published.
Potato Omelet — Boil two tablespoons potato flour in three- fourths pint milk for half an hour, with sugar to taste, and flavor if desired. Beat separately the whites and yolks of five eggs, stir through the milk, and bake fifteen minutes in hot oven. Or t^ke two mealy potatoes, mash well with enough cream
Cook this with the app: pantry check, scaling, and the assistant.