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Tomato Omelet
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
146Calories
10 gProtein
13 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories146 kcal
Protein10 g
Carbohydrates13 g
Fiber3.1 g
Sugars7.3 g
Total Fat6.3 g
Saturated Fat2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol233 mg
Sodium99 mg
Potassium549 mg
Calcium67 mg
Iron1.7 mg
Magnesium31 mg
Phosphorus181 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C26 mg
Vitamin A163 mcg
Vitamin E1.5 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate66 mcg
Choline198 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 26. The excerpt below is the record exactly as published.
Tomato Omelet One quart tomatoes chopped fine after the skin is removed, two chopped onions, a little butter, salt and pepper, one soda biscuit pounded fine, cover tight and let it simmer one hour. Beat five eggs to a froth
Cook this with the app: pantry check, scaling, and the assistant.