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Omelette a la Provengale
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
266Calories
1 gProtein
5 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories266 kcal
Protein1.1 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars3.2 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat0 g
Polyunsaturated Fat1.2 g
Cholesterol82 mg
Sodium6 mg
Potassium284 mg
Calcium12 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water114 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 Provengale. Rub the bottom of the omelette-pan lightly with shallots or onions; put two tablespoonfuls of oil or clarified butter into the utensil, and heat until it smokes. Throw into the oil a fine, peeled, pressed, and pipped tomato
Cook this with the app: pantry check, scaling, and the assistant.