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Omelette Parmentier
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
308Calories
26 gProtein
6 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories308 kcal
Protein26 g
Carbohydrates6.4 g
Fiber0.6 g
Sugars1 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium395 mg
Calcium115 mg
Iron3.7 mg
Magnesium30 mg
Phosphorus412 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C5.5 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate98 mcg
Choline591 mg
Caffeine0 mg
Water175 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 Parmentier. Add a pinch of chopped parsley to four eggs, and when about to pour the latter into the omelette-pan, add two tablespoonfuls of potato cut into dice
Cook this with the app: pantry check, scaling, and the assistant.