vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Tomato Omelette
From The housewife's referee, 1898
Serves 1
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
553Calories
43 gProtein
29 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein43 g
Carbohydrates29 g
Fiber4.4 g
Sugars11 g
Total Fat30 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1116 mg
Sodium445 mg
Potassium1310 mg
Calcium208 mg
Iron7.1 mg
Magnesium81 mg
Phosphorus699 mg
Zinc4.6 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D6 mcg
Vitamin C51 mg
Vitamin A635 mcg
Vitamin E5.1 mg
Vitamin K30 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.5 mg
Folate221 mcg
Choline907 mg
Caffeine0 mg
Water579 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 125. The excerpt below is the record exactly as published.
Tomato Omelette. — Mix two or three tablespoonfuls of flour with a very little water. Add six well-beaten eggs with salt and pepper ; peel and chop very fine three or four tomatoes
Cook this with the app: pantry check, scaling, and the assistant.