vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Omelet with Vegetables
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
Presented as published in 1892. 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
107Calories
9 gProtein
1 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein9.5 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.3 g
Total Fat7.1 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium107 mg
Potassium104 mg
Calcium42 mg
Iron1.3 mg
Magnesium9 mg
Phosphorus149 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline221 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 576. The excerpt below is the record exactly as published.
half a dozen eggs, season them with pepper and salt, and mix in some finely-minced vegetables
Cook this with the app: pantry check, scaling, and the assistant.