vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Herb Omelet (Omelette aux Fines Herbes) a la Mathilde
From The Swedish, French, American cook book, 1918
Serves 1
Serve for lunch or supper.
Presented as published in 1918. 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
336Calories
22 gProtein
29 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein22 g
Carbohydrates29 g
Fiber5.2 g
Sugars13 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium225 mg
Potassium656 mg
Calcium156 mg
Iron3.3 mg
Magnesium49 mg
Phosphorus386 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C24 mg
Vitamin A248 mcg
Vitamin E1.6 mg
Vitamin K9.2 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate131 mcg
Choline459 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 395. The excerpt below is the record exactly as published.
rb Omelet ( Omelette aux Fines Herbes ) a la Mathilde Hard boil three eggs; chop one egg (the yolks and whites to¬ gether) with two cooked onions, two tablespoons chives, and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.