vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Omelet, Onion
From Cassell's dictionary of cookery, 1892
Serves 3
White sauce may be served with this dish. Sufficient for three persons.
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
189Calories
13 gProtein
5 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein13 g
Carbohydrates5.3 g
Fiber1.8 g
Sugars0.8 g
Total Fat13 g
Saturated Fat5.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium174 mg
Calcium72 mg
Iron2 mg
Magnesium28 mg
Phosphorus217 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0.6 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate54 mcg
Choline295 mg
Caffeine0 mg
Water81 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, Onion, — Cut a large Spanish 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 nutmeg
Cook this with the app: pantry check, scaling, and the assistant.