vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Tomato Omelet
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
500Calories
41 gProtein
17 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein41 g
Carbohydrates17 g
Fiber3.3 g
Sugars8 g
Total Fat29 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.1 g
Omega-30.1 g
Cholesterol1116 mg
Sodium488 mg
Potassium1010 mg
Calcium205 mg
Iron6.2 mg
Magnesium66 mg
Phosphorus664 mg
Zinc4.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D6 mcg
Vitamin C34 mg
Vitamin A583 mcg
Vitamin E4.5 mg
Vitamin K21 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.1 mg
Folate185 mcg
Choline899 mg
Caffeine0 mg
Water462 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 109. The excerpt below is the record exactly as published.
Tomato Omelet Beat six eggs separately; add a tablespoonful of bread crumbs to the yolks, then a half teacupful of sweet milk, and salt and pepper to taste. Cut two or three fine, ripe tomatoes
Cook this with the app: pantry check, scaling, and the assistant.