vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet, Indian
From Cassell's dictionary of cookery, 1892
Serves 3
Time: 6 minutes to fry. Sufficient for 3 persons. Cost: 9d.
Presented as published in 1892. 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
187Calories
14 gProtein
6 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein14 g
Carbohydrates5.8 g
Fiber2.3 g
Sugars1.3 g
Total Fat13 g
Saturated Fat4.4 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol377 mg
Sodium1768 mg
Potassium313 mg
Calcium73 mg
Iron2.4 mg
Magnesium25 mg
Phosphorus226 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C6.4 mg
Vitamin A333 mcg
Vitamin E3.5 mg
Vitamin K7.1 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate56 mcg
Choline298 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1011. The excerpt below is the record exactly as published.
Omelet, Indian. — Break six eggs into a basin. Beat them slightly, then flavour them vsdth a table-spoonful of young mint-leaves, finely-minced, and half a table-spoonful of either chopped onions, cloves, or leeks. Add haK a salt-spoonful of salt, a salt-spoonful of cayenne, and a table-spoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.