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Agnes Sorel Omelet
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
552Calories
37 gProtein
10 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories552 kcal
Protein37 g
Carbohydrates10 g
Fiber0.1 g
Sugars0.1 g
Total Fat39 g
Saturated Fat17 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.2 g
Cholesterol210 mg
Sodium324 mg
Potassium790 mg
Calcium16 mg
Iron7.3 mg
Magnesium39 mg
Phosphorus330 mg
Zinc7.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B129.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate18 mcg
Choline2.3 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 110. The excerpt below is the record exactly as published.
AGNES SOREL OMELET Stuff the omelet with one tablespoonful of mushrooms, minced and sautéd in butter. Roll it up, and transfer it to a dish. Then lay eight small slices of very red tongue upon it, let- ting their edges overlap; surround with a thread of veal gravy
Cook this with the app: pantry check, scaling, and the assistant.