Frenchvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus Omelet (Omelette aux Asperses)
From The Swedish, French, American cook book, 1918
Serves 1
Lunch or supper dish.
Presented as published in 1918. 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
530Calories
29 gProtein
8 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein29 g
Carbohydrates7.8 g
Fiber0.5 g
Sugars3.7 g
Total Fat53 g
Saturated Fat19 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol843 mg
Sodium321 mg
Potassium496 mg
Calcium230 mg
Iron3.6 mg
Magnesium38 mg
Phosphorus507 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.6 mcg
Vitamin C2.3 mg
Vitamin A339 mcg
Vitamin E2.1 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate140 mcg
Choline599 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 394. The excerpt below is the record exactly as published.
rge tablespoon butter that is melted, let the omelet settle, draw with the omelet knife from one side to the other till it becomes very light, then put four tablespoons of the vegetables in the centre of the omelet and double it — carefully, so as not to let it break. Then turn out on a hot platter, doubling it the second time. Serve with the rest of the vegetables all around. Garnish with parsley. Spanish Omelet with Pimentos Omelette d’Espagne aux Piments \ Make an omelet from three eggs; drop them in a pan, stir well to¬ gether, then add four tablespoons milk, three tablespoons cream, pepper, salt, and two tablespoons pimento that have been cut in small dices; put in an omelet pan with some melted butter, draw the omelet from one side to the other so it becomes very light; when ready to turn, double the omelet. Let stand a few seconds, then double it again when turning it out. Serve with a brown truffle 'sauce around. Garnish with parsley. Lunch or supper dish. Asparagus Omelet ( Omelette aux Asperses) Fresh green asparagus are the best, but if not at hand, canned or bottled will do. If you use fresh, cut the tips off half an inch long and the second cut another half an inch, two pieces from each stem, put on stove, cook until done, nice and green, season with salt. Then make the omelet from four eggs, four tablespoons milk, four tablespoons cream
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