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Omelette with Artichoke Bottoms
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
326Calories
20 gProtein
58 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories326 kcal
Protein20 g
Carbohydrates58 g
Fiber27 g
Sugars4.9 g
Total Fat6.4 g
Saturated Fat1.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol186 mg
Sodium359 mg
Potassium1442 mg
Calcium129 mg
Iron3.8 mg
Magnesium208 mg
Phosphorus449 mg
Zinc2.6 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C36 mg
Vitamin A85 mcg
Vitamin E1.4 mg
Vitamin K71 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.4 mg
Folate451 mcg
Choline312 mg
Caffeine0 mg
Water442 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 with Artichoke Bottoms. Finely mince four small cooked artichoke bottoms, season STANDARD COOKERY. 221 them, and slightly color them in butter. Add the beaten and seasoned eggs,
Cook this with the app: pantry check, scaling, and the assistant.