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Omelet Bonne Femme

Name: Omelet Bonne Femme
Yield: 2 servings
Ingredients: one ounce of salt pork; two tablespoonfuls of crust from off a fresh loaf of bread; an ounce of butter; a boiled potato; a pinch of chopped parsley; half a pinch of chopped chives; half a pinch of salt; the same quantity of pepper; twelve eggs

From The table, 1889

Serves 2

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

602Calories

40 gProtein

15 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories602 kcal

Protein40 g

Carbohydrates15 g

Fiber1.6 g

Sugars1.7 g

Total Fat53 g

Saturated Fat14 g

Monounsaturated Fat17 g

Polyunsaturated Fat7.2 g

Omega-30.1 g

Cholesterol1157 mg

Sodium433 mg

Potassium745 mg

Calcium179 mg

Iron5.9 mg

Magnesium54 mg

Phosphorus645 mg

Zinc4.2 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D6.4 mcg

Vitamin C15 mg

Vitamin A481 mcg

Vitamin E3.2 mg

Vitamin K2.4 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.2 mg

Folate152 mcg

Choline893 mg

Caffeine0 mg

Water292 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 163. The excerpt below is the record exactly as published.

Omelet Bonne Femme. — Cut one ounce of salt pork into small square pieces, also two tablespoonfuls of crust from off a fresh loaf of bread cut the same way ; fry them together in a frying-pan with an ounce of butter for about two minutes, adding a boiled potato cut into small squares, a pinch of chopped parsley, half a pinch of chopped chives, half a pinch of salt, and the same quantity of pepper. Beat twelve eggs

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