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Omelette a la Bonne Femme
From The household gas cookery book, 1900
Serves 1
Presented as published in 1900. 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
442Calories
26 gProtein
27 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein26 g
Carbohydrates27 g
Fiber3.2 g
Sugars1.9 g
Total Fat25 g
Saturated Fat8.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol577 mg
Sodium435 mg
Potassium908 mg
Calcium106 mg
Iron4 mg
Magnesium57 mg
Phosphorus431 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D3.1 mcg
Vitamin C31 mg
Vitamin A248 mcg
Vitamin E1.7 mg
Vitamin K8.4 mcg
Vitamin B60.8 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.9 mg
Folate95 mcg
Choline473 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 82. The excerpt below is the record exactly as published.
Omelette a la Bonne Femme.— The ingredients necessary for the preparation of this omelette are Three eggs, one ounce of bacon, a boiled potato, breakfasfroll, one teaspoonful of chopped parsley and half a teaspoonful of chopped chives
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