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Variation II Omelette

Name: Variation II Omelette
Yield: 1 servings
Ingredients: Make a batter of 3 eggs; 1 cup milk or white stock; 2 tablespoons of flour; 5/ cup of grated ham; Fry in nice fat or drippings of roasted ham

From The Cook County cook book, 1912

Serves 1

Variation II by Mrs. Conklin.

Presented as published in 1912. 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

475Calories

47 gProtein

14 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories475 kcal

Protein47 g

Carbohydrates14 g

Fiber0 g

Sugars0.6 g

Total Fat24 g

Saturated Fat8 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol627 mg

Sodium1360 mg

Potassium685 mg

Calcium96 mg

Iron5.1 mg

Magnesium47 mg

Phosphorus627 mg

Zinc5.1 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D3.9 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B60.7 mg

Vitamin B122.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8 mg

Folate99 mcg

Choline544 mg

Caffeine0 mg

Water193 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 23. The excerpt below is the record exactly as published.

Make a batter of 3 eggs, 1 cup milk or white stock and 2 tablespoons of flour; beat it well and add 5^ cup of grated ham. Fry in nice fat or drippings of roasted ham

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