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Omelette with Kidneys
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
45Calories
4 gProtein
1 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories45 kcal
Protein4 g
Carbohydrates0.8 g
Fiber0.2 g
Total Fat2.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol50 mg
Sodium170 mg
Potassium93 mg
Calcium4.5 mg
Iron1.1 mg
Magnesium5.7 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin C4.3 mg
Vitamin A14 mcg
Vitamin B60.1 mg
Vitamin B127.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate9.7 mcg
Water19 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 154. The excerpt below is the record exactly as published.
Omelette with Kidneys. Add to the omelette a tablespoonful of calves' or sheep's kidney, cut into dice, seasoned with salt and pepper, sauted quickly in butter, and one tablespoonful of brown sauce
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