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Asparagus Omelette
From The Cook County cook book, 1912
Serves 2
Can also place asparagus on the omelette before folding.
Presented as published in 1912. 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
45Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories45 kcal
Protein2.3 g
Carbohydrates8.2 g
Fiber3 g
Total Fat0.3 g
Sodium3.9 mg
Potassium445 mg
Calcium33 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus86 mg
Zinc1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin C15 mg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Niacin (B3)1.7 mg
Folate291 mcg
Water148 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 23. The excerpt below is the record exactly as published.
ASPARAGUS OMELETTE.— Boil in salted water until cooked 8 or 10 stalks of asparagus
Cook this with the app: pantry check, scaling, and the assistant.