vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Artichoke Omelet (Omelette aux Artichauts) a la Hollandaise
From The Swedish, French, American cook book, 1918
Serves 1
Luncheon or supper dish.
Presented as published in 1918. 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
280Calories
24 gProtein
15 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein24 g
Carbohydrates15 g
Fiber7.3 g
Sugars2 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium340 mg
Potassium790 mg
Calcium171 mg
Iron5.7 mg
Magnesium103 mg
Phosphorus420 mg
Zinc2.8 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C47 mg
Vitamin A346 mcg
Vitamin E2 mg
Vitamin K428 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.7 mg
Folate190 mcg
Choline485 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 395. The excerpt below is the record exactly as published.
tichoke Omelet ( Omelette aux Artichauts,) a la Hollandaise If fresh artichoke is at hand, cook it for thirty minutes in water and salt, then remove the leaves carefully, cut the heart in small dices; add to the artichoke a little cream sauce, pepper and salt to taste. Make the omelet from three to four eggs [see recipe: French Omelet]; put the artichoke in the centre of it and then double it. Turn out on a hot platter and garnish with the hot artichoke leaves. Serve with a hollandaise sauce. Garnish with parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.