Parsley Omelet
From What to eat, how to serve it, 1891
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
377Calories
33 gProtein
3 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein33 g
Carbohydrates3.5 g
Fiber0.1 g
Sugars2.4 g
Total Fat36 g
Saturated Fat8.4 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol965 mg
Sodium370 mg
Potassium418 mg
Calcium185 mg
Iron4.7 mg
Magnesium36 mg
Phosphorus531 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.3 mcg
Vitamin C5.9 mg
Vitamin A428 mcg
Vitamin E2.7 mg
Vitamin K74 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.3 mg
Folate124 mcg
Choline741 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 14. The excerpt below is the record exactly as published.
Parsley Omelet. Corn Muffins. Buttered Potatoes. Tea. Coffee. Parsley Ornelet — Five eggs, two table- spoonfuls milk, one tablespoonful butter, one tablespoonful finely minced parsley; pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.