Asparagus Omelet
From The universal cookery book, 1887
Presented as published in 1887. 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
610Calories
51 gProtein
11 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein51 g
Carbohydrates11 g
Fiber0 g
Sugars1.5 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.8 g
Omega-30.1 g
Cholesterol1488 mg
Sodium576 mg
Potassium761 mg
Calcium237 mg
Iron7.5 mg
Magnesium64 mg
Phosphorus821 mg
Zinc5.2 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D8 mcg
Vitamin C7.8 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)0.5 mg
Folate199 mcg
Choline1176 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 34. The excerpt below is the record exactly as published.
Asparagus Omelet. “Boil some tender fresh-cut asparagus in very little water with a small portion of salt ; or, what is better still, steam the asparagus without water until it is tender ; chop it very fine, mix it with the yolks of five and whites of three well-beaten eggs ; add two tablespoonfuls of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.