Spanishgluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Spanish Omelet
From The national course in home economics, 1917
Serves 1
None
Presented as published in 1917. 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
755Calories
72 gProtein
30 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein72 g
Carbohydrates30 g
Fiber5.1 g
Sugars14 g
Total Fat37 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol1189 mg
Sodium2566 mg
Potassium1371 mg
Calcium247 mg
Iron7 mg
Magnesium91 mg
Phosphorus1006 mg
Zinc7.2 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D7 mcg
Vitamin C22 mg
Vitamin A480 mcg
Vitamin E3.5 mg
Vitamin K2.1 mcg
Vitamin B61.6 mg
Vitamin B123.9 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)7.9 mg
Folate204 mcg
Choline1019 mg
Caffeine0 mg
Water592 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 132. The excerpt below is the record exactly as published.
SPANISH OMELET. Mince very fine enough ham, fat as well as lean, as will fill a small teacup and add two finely-chopped tiny onions, such as are used for pickling. Beat six eggs
Cook this with the app: pantry check, scaling, and the assistant.