vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Omelet
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
540Calories
23 gProtein
77 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein23 g
Carbohydrates77 g
Fiber1.2 g
Sugars6.3 g
Total Fat25 g
Saturated Fat5.6 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol418 mg
Sodium194 mg
Potassium425 mg
Calcium233 mg
Iron5.6 mg
Magnesium49 mg
Phosphorus426 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.2 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.9 mg
Folate252 mcg
Choline321 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 91. The excerpt below is the record exactly as published.
Rice Omelet. Boil 1 coffee cup of rice, when cool add 1 cup of milk, and 1 tablespoon butter, stir until light, add 4 eggs well beaten, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.