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Rice Omelet

Name: Rice Omelet
Yield: 1 servings
Ingredients: adding one tablespoonful of cooked rice to eggs and milk before beating.

From Vegetarian Cook Book, 1904

Serves 1

Presented as published in 1904. 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

14Calories

0 gProtein

3 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories14 kcal

Protein0.3 g

Carbohydrates3.1 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.1 mg

Potassium3.9 mg

Calcium1.1 mg

Iron0.1 mg

Magnesium1.3 mg

Phosphorus4.8 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate6.4 mcg

Choline0.2 mg

Caffeine0 mg

Water7.6 g

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 71. The excerpt below is the record exactly as published.

RICE OMELET Same as plain omelet, only adding one ' tablespoonful of cooked rice to eggs and milk before beatin

Cook this with the app: pantry check, scaling, and the assistant.