Omelette with Asparagus Tops

Name: Omelette with Asparagus Tops
Ingredients: Cut off the green ends, about an inch in length, of a bunch of asparagus; Mix them with a dozen beaten eggs; boil them in a quart of water

From French dishes for American tables, 1886

Presented as published in 1886. 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

858Calories

76 gProtein

4 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories858 kcal

Protein76 g

Carbohydrates4.3 g

Fiber0 g

Sugars2.2 g

Total Fat57 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol2232 mg

Sodium880 mg

Potassium837 mg

Calcium364 mg

Iron11 mg

Magnesium81 mg

Phosphorus1188 mg

Zinc7.7 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A960 mcg

Vitamin E6.3 mg

Vitamin K1.8 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.7 mg

Niacin (B3)0.5 mg

Folate282 mcg

Choline1764 mg

Caffeine0 mg

Water1403 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 74. The excerpt below is the record exactly as published.

Omelette with Asparagus Tops. Cut off the green ends, about an inch in length, of a bunch of asparagus, boil them in a quart of water, 1 62 FRENCH DISHES. with a little salt, drain off all moisture from them. Mix them with a dozen beaten eggs

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