Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
329
Calories
14g
Protein
25g
Fat
13g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon butter
- 2 tablespoons milk
- 2 eggs
Directions
1
Mrs. Lazard Kahn, Cincinnati, Ohio.
2
1 teaspoon butter for pan. 2 tablespoons milk.
3
2 eggs. Pinch salt, pepper.
4
Beat yolks till lemon color; add milk and seasoning. Fold in beaten whites (very stiff). Butter pan, and when yellow pour in omelette. Cook on top of stove till brown underneath, and run in oven for a few minutes to dry the surface.
5
Entrees. 1 1 3
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive