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Asparagus Omelet

Name: Asparagus Omelet
Yield: 2 servings
Ingredients: 8 eggs; 1 lb. canned asparagus; 3 tbsps. of cream or milk; % tsp. of salt; 1 tsp. of flour; 1 tbsp. of butter

From The art of German cooking and baking, 1922

Serves 2

Presented as published in 1922. 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

325Calories

29 gProtein

8 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories325 kcal

Protein29 g

Carbohydrates8.1 g

Fiber2.3 g

Sugars3 g

Total Fat25 g

Saturated Fat6.4 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol760 mg

Sodium927 mg

Potassium669 mg

Calcium148 mg

Iron4.9 mg

Magnesium45 mg

Phosphorus485 mg

Zinc3.7 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D4 mcg

Vitamin C37 mg

Vitamin A408 mcg

Vitamin E2.8 mg

Vitamin K89 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)2.2 mg

Folate289 mcg

Choline588 mg

Caffeine0 mg

Water368 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 106. The excerpt below is the record exactly as published.

ASPARAGUS OMELET. Quantity for 6 Persons. 8 eggs 1 lb. canned csparagus or 3 tbsps. of cream or milk cooked fresh ones % tsp. of salt 1 tbsp. of butter 1 tsp. of flour

Cook this with the app: pantry check, scaling, and the assistant.