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Omelette with Mushrooms
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
262Calories
9 gProtein
65 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories262 kcal
Protein9 g
Carbohydrates65 g
Fiber11 g
Sugars17 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1262 mg
Potassium553 mg
Calcium19 mg
Iron2.7 mg
Magnesium65 mg
Phosphorus161 mg
Zinc6.2 mg
Copper4 mg
Manganese0.9 mg
Vitamin D3 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.7 mg
Folate113 mcg
Choline348 mg
Caffeine0 mg
Water414 g
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 Mushrooms. Mince two ounces of raw mushrooms; toss them in butter in an omelette-pan; add the eggs thereto, and make the omelette. Transfer it to a dish, lay three little cooked and grooved mushrooms
Cook this with the app: pantry check, scaling, and the assistant.