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Omelet with Morels

Name: Omelet with Morels
Yield: 2 servings
Ingredients: two oz. of very firm morels; two should be put aside, which, after having been cut in two, lengthwise

From A guide to modern cookery, 1909

Serves 2

Presented as published in 1909. 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

17Calories

2 gProtein

3 gCarbs

0 gFat

Full nutrition (27 nutrients)

Calories17 kcal

Protein1.7 g

Carbohydrates2.8 g

Fiber1.5 g

Sugars0.3 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Omega-30 g

Sodium11 mg

Potassium223 mg

Calcium23 mg

Iron6.6 mg

Magnesium10 mg

Phosphorus105 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D2.8 mcg

Vitamin A0 mcg

Vitamin B60.1 mg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate4.9 mcg

Water49 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 111. The excerpt below is the record exactly as published.

OMELET WITH MORELS Mince and toss in butter two oz. of very firm morels. Two should be put aside, which, after having been cut in two, length- wi

Cook this with the app: pantry check, scaling, and the assistant.