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Breadcrumbs Omelette
From Soyer's standard cookery, 1912
Serves 2
Another method is to make the omelettes in the usual way without breadcrumbs, and before folding place in the center some bread cut into small dice and fried in butter.
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
816Calories
28 gProtein
42 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories816 kcal
Protein28 g
Carbohydrates42 g
Fiber2.4 g
Sugars3.5 g
Total Fat59 g
Saturated Fat29 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol679 mg
Sodium584 mg
Potassium425 mg
Calcium243 mg
Iron5 mg
Magnesium49 mg
Phosphorus452 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K6.4 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.4 mg
Folate122 mcg
Choline449 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 138. The excerpt below is the record exactly as published.
Breadcrumbs Omelette. Whip the yolks of six eggs with a cupful of cream, a table- spoonful of cornflour, and a cupful of breadcrumbs. Now stir in the beaten whites of the eggs, add a little minced onion, parsley, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.