vegetarianpescatariansoy-freefish-freeshellfish-free
Variation II Omelette
From The Cook County cook book, 1912
Serves 1
Peas or corn may be added if wished.
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
451Calories
19 gProtein
46 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein19 g
Carbohydrates46 g
Fiber2.4 g
Sugars9.5 g
Total Fat31 g
Saturated Fat7.8 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol597 mg
Sodium467 mg
Potassium347 mg
Calcium316 mg
Iron4 mg
Magnesium40 mg
Phosphorus414 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.9 mcg
Vitamin C0 mg
Vitamin A233 mcg
Vitamin E1.4 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.7 mg
Folate132 mcg
Choline448 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 24. The excerpt below is the record exactly as published.
^ cup milk, J^ cup bread crumbs, salt, and pepper and butter the size of a walnut. Then mix with the beaten yolks of 3 eggs. Beat whites stiff
Cook this with the app: pantry check, scaling, and the assistant.