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Fish Omelet
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
229Calories
22 gProtein
1 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories229 kcal
Protein22 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol570 mg
Sodium296 mg
Potassium247 mg
Calcium88 mg
Iron2.7 mg
Magnesium22 mg
Phosphorus368 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 72. The excerpt below is the record exactly as published.
salt to taste, savory or plain omelet. Take a little tomato sauce, add to it a little potato flour dissolved in water, then put it into a saucepan with a piece of butter, and pepper and salt to taste. When quite hot and thickened tuin it out on a dish, and on it place a savory or a plain omelet. ‘There must not be tco much sauce on the dish. 417. Omelet (Mushroom)-—Ingredients—Button mushrooms, white or brown sauce. (See Sauces). Parboil a small quantity of button mushrooms, slice them small, and stew them just long enough to cook them in a small quantity of either white or brown sauce; then use as in preced- ing recipe. 418. Omelet (Fish) —Ingredients—3 eggs, remnants of cold fish, minced parsley, pepper and salt to taste. Beat up three eggs witha quantity equal in bulk to one egg of the remnants of any cold fish (salmon or turbot), finely shredded with a fork, a pinch of minced parsley
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