vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet with Peas
From The Hotel St. Francis cook book, 1919
Serves 2
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
544Calories
46 gProtein
23 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein46 g
Carbohydrates23 g
Fiber8.1 g
Sugars3.9 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1116 mg
Sodium428 mg
Potassium767 mg
Calcium182 mg
Iron6.5 mg
Magnesium71 mg
Phosphorus691 mg
Zinc4.8 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D6 mcg
Vitamin C0.4 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K5.8 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate204 mcg
Choline914 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 214. The excerpt below is the record exactly as published.
Omelet with peas Rolls Sirloin steak, Saxonne English breakfast tea Julienne potatoes Lettuce salad Meringue glace a la vanille Demi tasse DINNER Toke Point oysters, mignonette Consomme Medina Ripe California olives Sand dabs, saute meuniere Roast young turkey, cranberry sauce Baked sweet potatoes Fresh asparagus, Hollandaise Fried egg plant Watercress salad Mince pie Coffee Omelet with peas. Mix a cup of boiled peas with two spoonfuls of cream sauce, and season with salt and a little sugar. Make an omelet with twelve eggs
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