vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelette a la Poulard
From The Cook County cook book, 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
358Calories
32 gProtein
2 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein32 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.9 g
Total Fat27 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol940 mg
Sodium355 mg
Potassium346 mg
Calcium141 mg
Iron4.4 mg
Magnesium30 mg
Phosphorus496 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 29. The excerpt below is the record exactly as published.
OMELETTE A LA POULARD.— Melt a teaspoon of butter in an omelette pan over a clear moderate fire, and when warm pour in 5 well beaten eggs and season with salt
Cook this with the app: pantry check, scaling, and the assistant.