Omelet with Sausages

Name: Omelet with Sausages
Ingredients: 4 eggs; i teaspoon salt; 1 sausage; A pinch of pepper; 2 teaspoons butter or lard

From Practical West African cookery, 1910

Any remains of vegetables or minced meat can be used in the same way.

Presented as published in 1910. 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

646Calories

39 gProtein

18 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories646 kcal

Protein39 g

Carbohydrates18 g

Fiber6.3 g

Sugars1.6 g

Total Fat47 g

Saturated Fat16 g

Monounsaturated Fat19 g

Polyunsaturated Fat8.4 g

Omega-30.2 g

Cholesterol805 mg

Sodium3176 mg

Potassium839 mg

Calcium230 mg

Iron6.7 mg

Magnesium78 mg

Phosphorus535 mg

Zinc4.4 mg

Copper0.5 mg

Manganese3.3 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A347 mcg

Vitamin E3.2 mg

Vitamin K42 mcg

Vitamin B60.5 mg

Vitamin B122.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.5 mg

Folate100 mcg

Choline635 mg

Caffeine0 mg

Water198 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 30. The excerpt below is the record exactly as published.

Omelet with Sausages. (I). 4 eggs. i teaspoon salt. 1 sausage. A pinch of pepper. 2 teaspoons butter or lard

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