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Potato Omelet
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
585Calories
43 gProtein
32 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein43 g
Carbohydrates32 g
Fiber2.5 g
Sugars3.3 g
Total Fat42 g
Saturated Fat9.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol1149 mg
Sodium638 mg
Potassium713 mg
Calcium229 mg
Iron7.1 mg
Magnesium61 mg
Phosphorus676 mg
Zinc4.5 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D6 mcg
Vitamin C11 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K3.9 mcg
Vitamin B60.7 mg
Vitamin B122.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.7 mg
Folate180 mcg
Choline893 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 45. The excerpt below is the record exactly as published.
Potato Omelet. Six eggs, two ounces of potato, one ounce of bread crumbs, and half an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.