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Omelet with Truffles
From A guide to modern cookery, 1909
Serves 1
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
38Calories
0 gProtein
3 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories38 kcal
Protein0.5 g
Carbohydrates3.3 g
Fiber0.2 g
Sugars2.8 g
Total Fat2.5 g
Saturated Fat1.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.9 mg
Sodium5 mg
Potassium22 mg
Calcium12 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Caffeine1.1 mg
Water1 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 112. The excerpt below is the record exactly as published.
OMELET WITH TRUFFLES Add to the omelet one tablespoonful of truffles
Cook this with the app: pantry check, scaling, and the assistant.