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Rice Omelette
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
13Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein0.3 g
Carbohydrates3 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium4.3 mg
Calcium1 mg
Iron0.2 mg
Magnesium0.9 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 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
Folate8.5 mcg
Choline0.2 mg
Caffeine0 mg
Water0.4 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 29. The excerpt below is the record exactly as published.
RICE OMELETTE.— Follow directions for making a plain omelette, stirring cold boiled rice into eggs before cooking them, allowing 1 teaspoonful of rice for each t^^. If desired a few drops of onion juice
Cook this with the app: pantry check, scaling, and the assistant.