vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Omelet with Kidneys
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
51Calories
4 gProtein
2 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein3.6 g
Carbohydrates1.5 g
Fiber0.3 g
Sugars0.1 g
Total Fat3.2 g
Saturated Fat0.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol80 mg
Sodium45 mg
Potassium47 mg
Calcium13 mg
Iron0.5 mg
Magnesium5.7 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate9.8 mcg
Choline62 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 68. The excerpt below is the record exactly as published.
Omelet with kidneys Rack of lamb, jardiniere Rolls Lettuce salad Coffee Floating island Lady fingers Coffee DINNER Cream of chicken, a la Reine Queen olives Fillet of rock cod, Nantaise Sweetbreads braise, Henri IV Julienne potatoes Fresh artichokes, sauce mousseline Pate de foie gras Lettuce salad Pudding a la Rossini Coffee Omelet with kidneys. Make a plain omelet, and before turning over on platter put a small spoonful of kidney stew
Cook this with the app: pantry check, scaling, and the assistant.