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Omelette Fermiere
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
25Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories25 kcal
Protein3.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol8.6 mg
Sodium143 mg
Potassium57 mg
Calcium1.2 mg
Iron0.2 mg
Magnesium3.1 mg
Phosphorus39 mg
Zinc0.4 mg
Copper0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0.4 mcg
Choline13 mg
Caffeine0 mg
Water9.6 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 Fermiere. To the beaten and seasoned eggs add one tablespoonful of very lean, cooked ham
Cook this with the app: pantry check, scaling, and the assistant.