Omelette with Smoked Beef

Name: Omelette with Smoked Beef
Ingredients: four ounces of smoked beef; 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

1221Calories

89 gProtein

7 gCarbs

90 gFat

Full nutrition (34 nutrients)

Calories1221 kcal

Protein89 g

Carbohydrates7.1 g

Fiber0 g

Sugars2.2 g

Total Fat90 g

Saturated Fat30 g

Monounsaturated Fat36 g

Polyunsaturated Fat16 g

Omega-30.5 g

Cholesterol2298 mg

Sodium1885 mg

Potassium1031 mg

Calcium350 mg

Iron11 mg

Magnesium87 mg

Phosphorus1325 mg

Zinc9.2 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A975 mcg

Vitamin E6.4 mg

Vitamin K1.8 mcg

Vitamin B61.2 mg

Vitamin B126 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.9 mg

Niacin (B3)3.8 mg

Folate284 mcg

Choline1821 mg

Caffeine0 mg

Water518 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 Smoked Beef. Chop fine four ounces of smoked beef, to which add twelve beat- en eggs, and finish as for plain omelette (Art. 478). 490. 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.