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Omelette aux Jambon
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
403Calories
26 gProtein
17 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein26 g
Carbohydrates17 g
Fiber6.3 g
Sugars0.8 g
Total Fat27 g
Saturated Fat9.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat5 g
Omega-30.2 g
Cholesterol579 mg
Sodium10158 mg
Potassium606 mg
Calcium203 mg
Iron5.3 mg
Magnesium65 mg
Phosphorus390 mg
Zinc2.6 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A250 mcg
Vitamin E2 mg
Vitamin K41 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.7 mg
Folate75 mcg
Choline459 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 83. The excerpt below is the record exactly as published.
Omelette aux Jambon. — Cut up two rashers of streaky bacon into small pieces; place in frying-pan and fry over the gas until the bacon is a golden brown and crisp. B -eak three fresh eggs into a basin, adding salt and pepper
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