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Omelette with Tomatoes
From Cookery and housekeeping, 1882
Serves 3
Presented as published in 1882. 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
125Calories
3 gProtein
15 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein2.5 g
Carbohydrates15 g
Fiber3.5 g
Sugars7.6 g
Total Fat7.2 g
Saturated Fat4.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol18 mg
Sodium16 mg
Potassium486 mg
Calcium49 mg
Iron1.1 mg
Magnesium28 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A144 mcg
Vitamin E0.9 mg
Vitamin K147 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate50 mcg
Choline17 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 140. The excerpt below is the record exactly as published.
Omelette with Tomatoes. Take three or four ripe tomatoes, and cut them in dice. Chop up a couple of onions, and fry them in oil (or butter) ; when they are turning yellow add the tomatoes, and let them cook so as to evaporate the water of the tomatoes ; then add a little chopped parsley
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