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Omelette with Cepes
From Soyer's standard cookery, 1912
Serves 2
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
18Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.5 g
Carbohydrates4.4 g
Fiber0.5 g
Sugars1.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.4 mg
Potassium62 mg
Calcium10 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate10 mcg
Choline1.7 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 152. The excerpt below is the record exactly as published.
Omelette with Cepes. Finely mince two ounces of cepes; toss them in butter in an omlette-pan until they have acquired a brown color; add thereto a pinch of chopped shallots
Cook this with the app: pantry check, scaling, and the assistant.