vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet Piemontaise or Fondue
From Practical household cookery, 1891
Serves 4
Top with truffles.
Presented as published in 1891. 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
653Calories
41 gProtein
3 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein41 g
Carbohydrates3.3 g
Fiber0 g
Sugars0.3 g
Total Fat64 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.7 g
Omega-30.2 g
Cholesterol448 mg
Sodium324 mg
Potassium215 mg
Calcium1071 mg
Iron1.5 mg
Magnesium49 mg
Phosphorus819 mg
Zinc6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A451 mcg
Vitamin E1.5 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B124.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate45 mcg
Choline236 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 53. The excerpt below is the record exactly as published.
OMELET PIEMONTAISE OR FONDU. Put the yolks of six eggs into a saucepan ; beat them Well with a gill of cream and two ounces of butter j cut in small dice one pound of Gruy^re cheese
Cook this with the app: pantry check, scaling, and the assistant.