vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus Omelet
From The hearthstone; or, Life at home, 1883
Serves 2
Cauliflowers may be served in the same way.
Presented as published in 1883. 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
399Calories
29 gProtein
13 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein29 g
Carbohydrates13 g
Fiber4.2 g
Sugars0.7 g
Total Fat25 g
Saturated Fat9.2 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol759 mg
Sodium293 mg
Potassium915 mg
Calcium167 mg
Iron4.5 mg
Magnesium56 mg
Phosphorus525 mg
Zinc4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D4 mcg
Vitamin C21 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.6 mg
Folate503 mcg
Choline588 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 300. The excerpt below is the record exactly as published.
Asparagus Omelet. — Steam and cut up fine the asparagus, in quantity about a pint, then beat the yolks of five and the whites of three eggs lightly; add two spoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.