Savoury Omelet
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Grated cheese, cooked and chopped ham, kidney, or mushroom may be used instead of bacon.
Presented as published in 1913. 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
80Calories
6 gProtein
2 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein6.3 g
Carbohydrates1.8 g
Fiber0.6 g
Sugars0.5 g
Total Fat9.1 g
Saturated Fat1.9 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol10 mg
Sodium2605 mg
Potassium115 mg
Calcium15 mg
Iron0.4 mg
Magnesium9.6 mg
Phosphorus66 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.3 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 22. The excerpt below is the record exactly as published.
Savoury Omelet. ik -eyegfe. 1 ‘tbsp. cooked bacon, finely chopped, 1-6 tsp. salt. or f.g. pepper. 1% tsp. powdered parsley. iv tbsp. water. 1 tsp. butter
Cook this with the app: pantry check, scaling, and the assistant.