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Omelet Levy
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
586Calories
52 gProtein
5 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein52 g
Carbohydrates5.4 g
Fiber1 g
Sugars2.2 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.7 g
Omega-30.1 g
Cholesterol1488 mg
Sodium632 mg
Potassium659 mg
Calcium231 mg
Iron7.6 mg
Magnesium53 mg
Phosphorus811 mg
Zinc5.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D8 mcg
Vitamin C42 mg
Vitamin A683 mcg
Vitamin E4.7 mg
Vitamin K23 mcg
Vitamin B60.8 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)0.8 mg
Folate227 mcg
Choline1183 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 175. The excerpt below is the record exactly as published.
Omelet Levy. Make a plain omelet with eight eggs, and put on a quite- large china platter. Garnish with one bouquet of pimentos cut in small dices and heated in butter; one bouquet of green peppers cut in the same manner and sauteed in butter; one bouquet of asparagus tips
Cook this with the app: pantry check, scaling, and the assistant.