Veal Omelette

Name: Veal Omelette
Ingredients: Two pounds veal; one-quarter pound salt pork; one teaspoon salt; one teaspoon pepper; two crackers, rolled fine; two eggs; eight tablespoons cream

From Mother Hubbard's cupboard, 1887

If you have not cream use six tablespoons of melted butter.

Presented as published in 1887. 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

2808Calories

195 gProtein

10 gCarbs

215 gFat

Full nutrition (34 nutrients)

Calories2808 kcal

Protein195 g

Carbohydrates10 g

Fiber0.7 g

Sugars0.5 g

Total Fat215 g

Saturated Fat89 g

Monounsaturated Fat84 g

Polyunsaturated Fat19 g

Omega-30 g

Cholesterol1301 mg

Sodium3269 mg

Potassium3235 mg

Calcium285 mg

Iron9.9 mg

Magnesium245 mg

Phosphorus2167 mg

Zinc30 mg

Copper1.1 mg

Manganese0.6 mg

Vitamin D5.5 mcg

Vitamin C0.1 mg

Vitamin A166 mcg

Vitamin E3.6 mg

Vitamin K7.3 mcg

Vitamin B64 mg

Vitamin B1213 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)3 mg

Niacin (B3)70 mg

Folate172 mcg

Choline313 mg

Caffeine0 mg

Water814 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 4. The excerpt below is the record exactly as published.

VEAL OMELETTE. Two pounds veal, and one-quarter pound salt pork, chopped fine ; one teaspoon salt, one teaspoon pepper, two crackers, rolled fine; two eggs, eight tablespoons cream

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