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Omelette a la Lyonnaise

Name: Omelette a la Lyonnaise
Yield: 1 servings
Ingredients: Take an onion and cook it with butter in an omelette-pan; Add the eggs with which a pinch of chopped parsley has been mixed.

From Soyer's standard cookery, 1912

Serves 1

Presented as published in 1912. 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

346Calories

27 gProtein

15 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories346 kcal

Protein27 g

Carbohydrates15 g

Fiber2.6 g

Sugars7.1 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium290 mg

Potassium495 mg

Calcium147 mg

Iron3.8 mg

Magnesium39 mg

Phosphorus440 mg

Zinc2.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D4 mcg

Vitamin C11 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K1.2 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.3 mg

Folate123 mcg

Choline597 mg

Caffeine0 mg

Water286 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 153. The excerpt below is the record exactly as published.

Omelette a la Lyonnaise. Take an onion and cook it with butter in an omelette-pan, but not to color. Add the eggs with which a pinch of chopped parsley has been mixed

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