vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet with Parsley
From The Hotel St. Francis cook book, 1919
Serves 1
A simple and flavorful omelet.
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
622Calories
51 gProtein
3 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein51 g
Carbohydrates3.4 g
Fiber0 g
Sugars1.5 g
Total Fat43 g
Saturated Fat16 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1503 mg
Sodium571 mg
Potassium566 mg
Calcium233 mg
Iron7 mg
Magnesium49 mg
Phosphorus800 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.6 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.3 mg
Folate188 mcg
Choline1176 mg
Caffeine0 mg
Water313 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 122. The excerpt below is the record exactly as published.
Omelet with parsley. Beat eight eggs, season with salt, pepper and chopped parsley, add a spoonful of thick cream
Cook this with the app: pantry check, scaling, and the assistant.