vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet a la Poulard
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
429Calories
38 gProtein
2 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein38 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat32 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1126 mg
Sodium2787 mg
Potassium415 mg
Calcium170 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus595 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 135. The excerpt below is the record exactly as published.
OMELET A LA POULARD. Beat six eggs for five minutes, and season with salt. Melt a teaspoon- ful of butte
Cook this with the app: pantry check, scaling, and the assistant.