gluten-freenut-freesoy-freefish-freeshellfish-free
Rolled Egg Omelet
From Kentucky receipt book, 1903
Serves 1
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
752Calories
42 gProtein
3 gCarbs
45 gFat
Full nutrition (35 nutrients)
Calories752 kcal
Protein42 g
Carbohydrates2.6 g
Fiber0 g
Sugars1.1 g
Total Fat45 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol1165 mg
Sodium738 mg
Potassium497 mg
Calcium172 mg
Iron5.5 mg
Magnesium40 mg
Phosphorus640 mg
Zinc4.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.3 mg
Folate141 mcg
Choline899 mg
Caffeine0 mg
Alcohol37 g
Water319 g
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.
Rolled Egg Omelet. Six eggs beaten separately, a little minced ham, 1 heaping table- spoon of butter, pepper and salt ; add ingredients to eggs. Put but- ter in a hot skillet, and pour in the omelet. Set inside of stove to KENTUCKY RECEIPT BOOK. 155 cook; when done begin to fold it from the end with a battereake turner. If desired pour on a gill of rum
Cook this with the app: pantry check, scaling, and the assistant.