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Onion Omelet

Name: Onion Omelet
Yield: 2 servings
Ingredients: Six onions; four eggs; two ounces of bread crumbs; five table-spoonfuls of milk or cream

From Vegetarian cookery, 1891

Serves 2

Presented as published in 1891. 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

566Calories

22 gProtein

65 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories566 kcal

Protein22 g

Carbohydrates65 g

Fiber8.9 g

Sugars21 g

Total Fat25 g

Saturated Fat11 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol411 mg

Sodium375 mg

Potassium887 mg

Calcium235 mg

Iron4.1 mg

Magnesium71 mg

Phosphorus397 mg

Zinc2.6 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D2 mcg

Vitamin C33 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K4.9 mcg

Vitamin B60.8 mg

Vitamin B121 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.5 mg

Folate163 mcg

Choline326 mg

Caffeine0 mg

Water501 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 44. The excerpt below is the record exactly as published.

Onion Omelet. Six onions, four eggs, two ounces of bread crumbs, and five table-spoonfuls of milk or cream

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