breakfastvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Asparagus Omelet
From Vegetarian cookery, 1891
Serves 6
Presented as published in 1891. 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
1242Calories
66 gProtein
213 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1242 kcal
Protein66 g
Carbohydrates213 g
Fiber78 g
Sugars0.2 g
Total Fat14 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium174 mg
Potassium11652 mg
Calcium886 mg
Iron19 mg
Magnesium581 mg
Phosphorus2345 mg
Zinc25 mg
Copper5.5 mg
Manganese6.1 mg
Vitamin D1 mcg
Vitamin C381 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B64.8 mg
Vitamin B120.4 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)0.2 mg
Niacin (B3)45 mg
Folate7607 mcg
Choline147 mg
Caffeine0 mg
Water3896 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 42. The excerpt below is the record exactly as published.
Asparagus Omelet. Fifty heads of asparagus, and six eggs
Cook this with the app: pantry check, scaling, and the assistant.