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Tomato Omelet
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four persons.
Presented as published in 1892. 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
546Calories
43 gProtein
27 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein43 g
Carbohydrates27 g
Fiber5.9 g
Sugars14 g
Total Fat30 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.1 g
Omega-30.1 g
Cholesterol1116 mg
Sodium451 mg
Potassium1591 mg
Calcium219 mg
Iron7 mg
Magnesium92 mg
Phosphorus721 mg
Zinc4.8 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D6 mcg
Vitamin C67 mg
Vitamin A687 mcg
Vitamin E5.8 mg
Vitamin K40 mcg
Vitamin B60.9 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.7 mg
Folate227 mcg
Choline915 mg
Caffeine0 mg
Water694 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2005. The excerpt below is the record exactly as published.
om.ato Omelet. — Take four ripe toma- toes, peel them, and chop them small. Beat a large table-spoonful of flour to a smooth paste with a little milk. Add six well-beaten «ggs, a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.