vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelette of Asparagus
From Consult me, 1902
Serves 2
Presented as published in 1902. 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
620Calories
21 gProtein
6 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein21 g
Carbohydrates6.2 g
Fiber0.2 g
Sugars0.6 g
Total Fat68 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol714 mg
Sodium239 mg
Potassium358 mg
Calcium160 mg
Iron2.7 mg
Magnesium27 mg
Phosphorus373 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C1.1 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate93 mcg
Choline441 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 350. The excerpt below is the record exactly as published.
OMELETTE of Asparagus. — Take 6 eggs ; beat them up with cream, boil some of the finest asparagus ; when boiled, cut off all the green In small pieces, and mix them with the eggs, pepper, and salt ; heat the pan ; put in a slice of butter
Cook this with the app: pantry check, scaling, and the assistant.