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Omelet with Onions and Parsley
From Cooking for profit, 1886
Serves 1
Presented as published in 1886. 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
304Calories
6 gProtein
2 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein6.5 g
Carbohydrates2 g
Fiber0.3 g
Sugars0.9 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol210 mg
Sodium72 mg
Potassium95 mg
Calcium32 mg
Iron0.9 mg
Magnesium7.8 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C1.3 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline161 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 36. The excerpt below is the record exactly as published.
Omelet with Onions and Parsley. Mince two table spoonfuls of onion and fry it in a little lard in a frying-pan with a plate inverted upon it. In five min- utes take up the minced onion without grease and add it to the omelet mixture made ready with parsley
Cook this with the app: pantry check, scaling, and the assistant.