Omelet for One Person

Name: Omelet for One Person
Ingredients: two eggs; a tablespoonful of water; a teaspoonful of butter; a little parsley; a little green onion

From La cuisine creole, 1885

Adding salt too early makes eggs tough.

Presented as published in 1885. 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

143Calories

13 gProtein

1 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories143 kcal

Protein13 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.4 g

Total Fat13 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol382 mg

Sodium143 mg

Potassium139 mg

Calcium57 mg

Iron1.8 mg

Magnesium12 mg

Phosphorus199 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 40. The excerpt below is the record exactly as published.

OMELET FOR ONE PERSON. Beat two eggs — ^yolks and whites separately ; in a bowl put a tablespoonful of water, a little parsley, a teaspoon- ful of butter, and a little green onion

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