Omelette with Mushrooms
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
939Calories
79 gProtein
22 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories939 kcal
Protein79 g
Carbohydrates22 g
Fiber3.4 g
Sugars2.2 g
Total Fat58 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat12 g
Omega-30.2 g
Cholesterol2232 mg
Sodium2004 mg
Potassium1728 mg
Calcium377 mg
Iron19 mg
Magnesium118 mg
Phosphorus1305 mg
Zinc8.6 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D12 mcg
Vitamin C21 mg
Vitamin A1080 mcg
Vitamin E6.3 mg
Vitamin K1.8 mcg
Vitamin B61.5 mg
Vitamin B125.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.9 mg
Niacin (B3)3.6 mg
Folate316 mcg
Choline1764 mg
Caffeine0 mg
Water675 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 Mushrooms. Put half a pint of Spanish sauce (Art. 80) and a wineglass of sherry in a saucepan on the fire. Reduce ons half, and add half a box of mushrooms cut in quarters. Beat up twelve eggs
Cook this with the app: pantry check, scaling, and the assistant.