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Rice Omelet

Name: Rice Omelet
Yield: 1 servings
Ingredients: 1 cup of steamed or boiled rice; 1 cup of water; 3 well beaten eggs; 1 teaspoon of butter; salt and pepper

From The household cook book, 1902

Serves 1

Presented as published in 1902. 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

862Calories

32 gProtein

143 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories862 kcal

Protein32 g

Carbohydrates143 g

Fiber2.3 g

Sugars0.8 g

Total Fat19 g

Saturated Fat5 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol568 mg

Sodium229 mg

Potassium414 mg

Calcium141 mg

Iron10 mg

Magnesium65 mg

Phosphorus502 mg

Zinc3.9 mg

Copper0.5 mg

Manganese2 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.8 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)7.5 mg

Folate480 mcg

Choline451 mg

Caffeine0 mg

Water372 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 144. The excerpt below is the record exactly as published.

Rice Omelet. — To 1 cup of steamed or boiled rice, add 1 cup of water, 3 well beaten eggs, and 1 teaspoon of butter; season with salt and pepper

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