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Asparagus Omelet
From Vegetarian Cook Book, 1904
Serves 1
Presented as published in 1904. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2 kcal
Protein0.3 g
Carbohydrates0.2 g
Fiber0.2 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium27 mg
Potassium19 mg
Calcium2 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus5.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline2.4 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 71. The excerpt below is the record exactly as published.
ASPARAGUS OMELET Make as for plain omelet, folding in one tablespoonful of asparagus tips
Cook this with the app: pantry check, scaling, and the assistant.