Omelette with Peas

Name: Omelette with Peas
Ingredients: Beat up twelve eggs; a gill of boiled green peas; a pinch of salt; pepper; and sugar

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

988Calories

82 gProtein

33 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories988 kcal

Protein82 g

Carbohydrates33 g

Fiber11 g

Sugars7.1 g

Total Fat58 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat12 g

Omega-30.3 g

Cholesterol2232 mg

Sodium859 mg

Potassium1377 mg

Calcium468 mg

Iron14 mg

Magnesium146 mg

Phosphorus1321 mg

Zinc9 mg

Copper0.9 mg

Manganese3.8 mg

Vitamin D12 mcg

Vitamin C11 mg

Vitamin A999 mcg

Vitamin E6.7 mg

Vitamin K64 mcg

Vitamin B61.3 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.9 mg

Niacin (B3)2.4 mg

Folate337 mcg

Choline1791 mg

Caffeine0 mg

Water523 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 Peas. Beat up twelve eggs with a fork, add a pinch of salt, pepper, and sugar, a gill of boiled green peas

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