vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Omelet, With Green Peas
From The table, 1889
Serves 2
Presented as published in 1889. 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
496Calories
42 gProtein
15 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein42 g
Carbohydrates15 g
Fiber4.4 g
Sugars5.9 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium428 mg
Potassium631 mg
Calcium190 mg
Iron6.5 mg
Magnesium67 mg
Phosphorus688 mg
Zinc4.8 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D6 mcg
Vitamin C11 mg
Vitamin A512 mcg
Vitamin E3.3 mg
Vitamin K22 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.8 mg
Folate191 mcg
Choline906 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 162. The excerpt below is the record exactly as published.
Omelet, With Green Peas. — Break twelve eggs into a bowl, add- ing half a pint of boiled green peas, a pinch each of salt and pepper, beat well for four minutes, and make into an omelet as for No. 450. 460. Omelet au Cepes. — Fry six cepes, cut into small pieces, in half an ounce of butter for two minutes. Beat twelve eggs in a bowl, season with a pinch of salt and half a pinch of pepper
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