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Washington Omelet
From The new Kentucky home cook book, 1884
Serves 2
Mrs. D. Buxton, in 'Practical Housekeeping.'
Presented as published in 1884. 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
501Calories
30 gProtein
46 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein30 g
Carbohydrates46 g
Fiber2.4 g
Sugars9.8 g
Total Fat27 g
Saturated Fat7.6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol588 mg
Sodium655 mg
Potassium497 mg
Calcium334 mg
Iron5.2 mg
Magnesium56 mg
Phosphorus510 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A279 mcg
Vitamin E1.7 mg
Vitamin K4 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.8 mg
Folate128 mcg
Choline471 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 94. The excerpt below is the record exactly as published.
WASHINGTON OMELET. Let a tea-cupful of milk come to a boiling; pour it over one tea-cupful of bread crumbs, and let it stand a few min- utes. Break six eggs into a bowl, stir them well without beating ; add the milk and bread ; mix all together ; season with salt and pepper; pour into a hot skillet, on which a table-spoonful of butter
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