Puffy Omelet
From Royal cook book, 1930
If desired serve with Tomato Sauce added before omelet is folded.
Presented as published in 1930. 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
399Calories
29 gProtein
18 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein29 g
Carbohydrates18 g
Fiber0.2 g
Sugars6.6 g
Total Fat23 g
Saturated Fat8.5 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol759 mg
Sodium2198 mg
Potassium464 mg
Calcium917 mg
Iron4.6 mg
Magnesium43 mg
Phosphorus1401 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.2 mcg
Vitamin C0 mg
Vitamin A359 mcg
Vitamin E2.2 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.3 mg
Folate94 mcg
Choline610 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 43. The excerpt below is the record exactly as published.
Puffy Omelet 4 eggs % on salt 1g teaspoon pepper 2 teaspoons Royal Baking Powder 1 tablespoon cornstarch ¥% cup milk or half milk and half water
Cook this with the app: pantry check, scaling, and the assistant.