Tomato Omelet

Name: Tomato Omelet
Ingredients: a cupful of dry bread crumbs; 1 cup milk; 5 beaten eggs; four tomatoes, peeled and chopped; 2 tblsps. of melted butter

From The Memorial Hall cook book, 1919

Presented as published in 1919. 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

1050Calories

61 gProtein

114 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1050 kcal

Protein61 g

Carbohydrates114 g

Fiber12 g

Sugars32 g

Total Fat61 g

Saturated Fat14 g

Monounsaturated Fat12 g

Polyunsaturated Fat8.2 g

Omega-30.1 g

Cholesterol1023 mg

Sodium2994 mg

Potassium2130 mg

Calcium710 mg

Iron12 mg

Magnesium167 mg

Phosphorus1074 mg

Zinc6.8 mg

Copper0.8 mg

Manganese1.8 mg

Vitamin D7.3 mcg

Vitamin C69 mg

Vitamin A692 mcg

Vitamin E5.7 mg

Vitamin K94 mcg

Vitamin B61.2 mg

Vitamin B124 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2.1 mg

Niacin (B3)11 mg

Folate332 mcg

Choline828 mg

Caffeine0 mg

Water871 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 15. The excerpt below is the record exactly as published.

Tomato Omelet Soak a cupful of dry bread crumbs in 1 cup milk and stir into 5 beaten eggs. Add four tomatoes, peeled and chopped, season, and cook in 2 tblsps. of melted butter

Cook this with the app: pantry check, scaling, and the assistant.