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Rum Omelet

Name: Rum Omelet
Yield: 1 servings
Ingredients: One heaping tablespoon butter; 1 large wineglass of rum; 6 eggs; 1 teaspoon cold water; pepper; salt

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

487Calories

38 gProtein

2 gCarbs

39 gFat

Full nutrition (35 nutrients)

Calories487 kcal

Protein38 g

Carbohydrates2.2 g

Fiber0 g

Sugars1.1 g

Total Fat39 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1147 mg

Sodium428 mg

Potassium417 mg

Calcium170 mg

Iron5.3 mg

Magnesium36 mg

Phosphorus598 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.2 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Alcohol8.3 g

Water253 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 92. The excerpt below is the record exactly as published.

Rum Omelet. One heaping tablespoon butter, 1 large wineglass of rum, 6 eggs, 1 teaspoon cold water, pepper and salt

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