Bacon Omelet
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
891Calories
31 gProtein
0 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories891 kcal
Protein31 g
Carbohydrates0 g
Fiber0 g
Sugars0.8 g
Total Fat84 g
Saturated Fat29 g
Monounsaturated Fat36 g
Polyunsaturated Fat13 g
Omega-30.5 g
Cholesterol150 mg
Sodium1703 mg
Potassium456 mg
Calcium14 mg
Iron0.9 mg
Magnesium29 mg
Phosphorus376 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A25 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.1 mg
Folate0 mcg
Choline108 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 50. The excerpt below is the record exactly as published.
Bacon omelet. Mince half a pound of lean bacon very fine and fry in either butter or lard ; have the required number of eggs ready beaten and seasoned with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.