Omelette with Ham

Name: Omelette with Ham
Ingredients: four ounces of lean ham; twelve beaten eggs

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

990Calories

92 gProtein

9 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories990 kcal

Protein92 g

Carbohydrates9.1 g

Fiber0 g

Sugars7 g

Total Fat63 g

Saturated Fat20 g

Monounsaturated Fat24 g

Polyunsaturated Fat12 g

Omega-30.2 g

Cholesterol2281 mg

Sodium2338 mg

Potassium1132 mg

Calcium345 mg

Iron11 mg

Magnesium91 mg

Phosphorus1448 mg

Zinc9.6 mg

Copper0.6 mg

Manganese0.2 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A975 mcg

Vitamin E6.5 mg

Vitamin K1.8 mcg

Vitamin B61.4 mg

Vitamin B125.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.9 mg

Niacin (B3)4.8 mg

Folate287 mcg

Choline1838 mg

Caffeine0 mg

Water540 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 Ham. Chop fine four ounces of lean ham, to which add twelve beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.