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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
97Calories
10 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein9.6 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat6 g
Saturated Fat2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol195 mg
Sodium214 mg
Potassium126 mg
Calcium29 mg
Iron1.1 mg
Magnesium9.1 mg
Phosphorus138 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate24 mcg
Choline160 mg
Caffeine0 mg
Water48 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 cut into dice
Cook this with the app: pantry check, scaling, and the assistant.