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Omelet au Cepes

Name: Omelet au Cepes
Yield: 1 servings
Ingredients: six cepes; half an ounce of butter; twelve eggs; a pinch of salt; half a pinch of pepper

From The table, 1889

Serves 1

Presented as published in 1889. 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

867Calories

76 gProtein

7 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories867 kcal

Protein76 g

Carbohydrates6.8 g

Fiber0 g

Sugars2.2 g

Total Fat69 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol2265 mg

Sodium857 mg

Potassium846 mg

Calcium344 mg

Iron11 mg

Magnesium81 mg

Phosphorus1196 mg

Zinc8 mg

Copper0.6 mg

Manganese0.2 mg

Vitamin D12 mcg

Vitamin C0.2 mg

Vitamin A960 mcg

Vitamin E6.3 mg

Vitamin K1.8 mcg

Vitamin B61.1 mg

Vitamin B125.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.8 mg

Niacin (B3)0.5 mg

Folate289 mcg

Choline1764 mg

Caffeine0 mg

Water493 g

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 162. The excerpt below is the record exactly as published.

Omelet au Cepes. — Fry six cepes, cut into small pieces, in half an ounce of butter for two minutes. Beat twelve eggs in a bowl, season with a pinch of salt and half a pinch of pepper

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