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Washington Omelet
From Buckeye cookery, 1892
Serves 1
Serve immediately.
Presented as published in 1892. 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
444Calories
39 gProtein
3 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein39 g
Carbohydrates3.3 g
Fiber0 g
Sugars2.3 g
Total Fat40 g
Saturated Fat9.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1150 mg
Sodium437 mg
Potassium454 mg
Calcium201 mg
Iron5.3 mg
Magnesium39 mg
Phosphorus622 mg
Zinc4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A488 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate141 mcg
Choline886 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from Buckeye cookery (1892), page 83. The excerpt below is the record exactly as published.
WASHINGTON OMELET. Let one tea-cup milk come to a boil, pour it over one tea-cup bread-crumbs and let stand a few minutes. Break six eggs into a bowl; stir (not beat) till well mixed ; then add the milk and bread ; mix; season with salt and pepper and pour into a hot skillet, in | which a large tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.