nut-freesoy-freefish-freeshellfish-free

Veal Omelet

Name: Veal Omelet
Yield: 4 servings
Ingredients: Three pounds of lean veal; two eggs; six small butter crackers; one tablespoon of thyme; one of salt; one of pepper; two of milk

From The new home cook book, 1896

Serves 4

Presented as published in 1896. 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

559Calories

70 gProtein

5 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories559 kcal

Protein70 g

Carbohydrates4.7 g

Fiber0.7 g

Sugars0.8 g

Total Fat27 g

Saturated Fat11 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol373 mg

Sodium2100 mg

Potassium1153 mg

Calcium93 mg

Iron3.8 mg

Magnesium91 mg

Phosphorus763 mg

Zinc11 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0.6 mcg

Vitamin C1.7 mg

Vitamin A45 mcg

Vitamin E1.3 mg

Vitamin K6 mcg

Vitamin B61.5 mg

Vitamin B124.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)26 mg

Folate61 mcg

Choline75 mg

Caffeine0 mg

Water274 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new home cook book (1896), page 67. The excerpt below is the record exactly as published.

VEAL OMELET. Mrs. J. S. Gano. Three pounds of lean veal, two eggs, six small butter crackers, one tablespoon of thyme, one of salt, one of pep- per, two of milk

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