Tomato Omelet
From The Central cook book, 1924
Best served hot.
Presented as published in 1924. 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
236Calories
20 gProtein
6 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein20 g
Carbohydrates5.7 g
Fiber1.4 g
Sugars3.7 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium219 mg
Potassium491 mg
Calcium96 mg
Iron2.9 mg
Magnesium31 mg
Phosphorus326 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C16 mg
Vitamin A290 mcg
Vitamin E2.2 mg
Vitamin K9.9 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate89 mcg
Choline449 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 7. The excerpt below is the record exactly as published.
Tomato Omelet 1 medium size tomato. 3 eggs. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.