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Tomato Omelette
From Miss Cameron's cookery book, 1898
Serves 3
Presented as published in 1898. 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
152Calories
11 gProtein
9 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories152 kcal
Protein11 g
Carbohydrates9.4 g
Fiber2 g
Sugars6.5 g
Total Fat8 g
Saturated Fat2.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol253 mg
Sodium118 mg
Potassium543 mg
Calcium104 mg
Iron1.7 mg
Magnesium31 mg
Phosphorus213 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C22 mg
Vitamin A189 mcg
Vitamin E1.6 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate57 mcg
Choline214 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 46. The excerpt below is the record exactly as published.
Tomato Omelette. Four ripe tomatoes, 1 teaspoonful flour, 1 giU of milk, 4 eggs, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.