vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Omelette Aux Fines Herbes
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
288Calories
25 gProtein
2 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein25 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars0.8 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium301 mg
Calcium118 mg
Iron3.8 mg
Magnesium26 mg
Phosphorus399 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C5.9 mg
Vitamin A339 mcg
Vitamin E2.1 mg
Vitamin K73 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate101 mcg
Choline589 mg
Caffeine0 mg
Water156 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 Aux Fines Herbes. Add to four eggs one tablespoonful of parsley, finely chopped.
Cook this with the app: pantry check, scaling, and the assistant.