vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet, Onion
From Harper's cook book encyclopædia, 1902
Serves 1
White sauce may be served with this dish. Time to fry: five or six minutes.
Presented as published in 1902. 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
566Calories
39 gProtein
16 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein39 g
Carbohydrates16 g
Fiber5.5 g
Sugars2.5 g
Total Fat49 g
Saturated Fat16 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1147 mg
Sodium432 mg
Potassium526 mg
Calcium219 mg
Iron6 mg
Magnesium83 mg
Phosphorus654 mg
Zinc4.4 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D6 mcg
Vitamin C1.9 mg
Vitamin A481 mcg
Vitamin E3.2 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate163 mcg
Choline885 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 121. The excerpt below is the record exactly as published.
Omelet, Onion. — Cut a large Span- ish onion into dice, and fry these in a little hot butter until they are tender without being browned. Drain them from the fat, and mix with them half a dozen eggs, slightly beaten. Add a pinch of salt, two pinches of pepper, and a small portion of grated nut- meg
Cook this with the app: pantry check, scaling, and the assistant.