vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomato Omelet No. 2
From Original White House Cookbook, 1887
Serves 4
A simple and flavorful dish.
Presented as published in 1887. 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
140Calories
11 gProtein
8 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories140 kcal
Protein11 g
Carbohydrates7.7 g
Fiber2.2 g
Sugars5.1 g
Total Fat7.5 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol279 mg
Sodium116 mg
Potassium541 mg
Calcium61 mg
Iron1.8 mg
Magnesium29 mg
Phosphorus193 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C25 mg
Vitamin A197 mcg
Vitamin E1.8 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate63 mcg
Choline233 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 147. The excerpt below is the record exactly as published.
TOMATO OMELET. No. 1. Peel a couple of tomatoes, which split into four pieces; remove the seeds and cut them into small dice; then fry them with a little butter until nearly done, adding salt and pepper. Beat the eggs and mix the to- matoes with them, and make the omelet as usual. Or stew a few tomatoes in the usual way and spread over before folding. TOMATO OMELET. No. 2. Cut in slices and place in a stewpan six peeled tomatoes; add a table- spoonful of cold water, a little pepper and salt. When they begin to sim- mer, break in six eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.