French Omelettes

Name: French Omelettes
Ingredients: one tablespoonful of starch; two of cream; the yelks of six eggs; the whites of six eggs; season with salt; pepper; parsley

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

628Calories

58 gProtein

8 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein58 g

Carbohydrates7.5 g

Fiber0 g

Sugars1.1 g

Total Fat39 g

Saturated Fat15 g

Monounsaturated Fat13 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1146 mg

Sodium432 mg

Potassium442 mg

Calcium186 mg

Iron5.3 mg

Magnesium38 mg

Phosphorus611 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K1.6 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)2.1 mg

Niacin (B3)0.2 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 12. The excerpt below is the record exactly as published.

FRENCH OMELETTES. Beat up one tablespoonful of starch with two of cream, add the yelks of six eggs well stirred, beat the whites until stiff, add to the other, season with salt, pepper and parsley

Cook this with the app: pantry check, scaling, and the assistant.