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Very Fine Omelet

Name: Very Fine Omelet
Yield: 1 servings
Ingredients: 4 eggs; 1 cup of milk; 1 tablespoon butter; 1^ tablespoons of grated ham; 1 tablespoon of chopped parsley; 1 tablespoon of flour

From The Blue grass cook book, 1904

Serves 1

Presented as published in 1904. 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

499Calories

39 gProtein

19 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories499 kcal

Protein39 g

Carbohydrates19 g

Fiber0 g

Sugars12 g

Total Fat40 g

Saturated Fat11 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol818 mg

Sodium593 mg

Potassium740 mg

Calcium417 mg

Iron4.2 mg

Magnesium60 mg

Phosphorus712 mg

Zinc4.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A398 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B123.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2.2 mg

Folate107 mcg

Choline651 mg

Caffeine0 mg

Water385 g

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 13. The excerpt below is the record exactly as published.

VERY FINE OMELET 4 eggs, 1 cup of milk, 1 tablespoon butter, 1^ tablespoons of grated ham, 1 tablespoon of chopped parsley, 1 tablespoon of flour

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