Parsley Omelette
From Home dissertations, 1891
Can also use chives for Omelette aux fines herbes.
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
215Calories
19 gProtein
1 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein19 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium213 mg
Potassium207 mg
Calcium84 mg
Iron2.6 mg
Magnesium18 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 124. The excerpt below is the record exactly as published.
three eggs, beat them with a saltspoon of salt and a little pepper ; put a heaping dessertspoon of butter in a frying-pan over the fire, and when it is melted pour in the beaten egg ; break the omelette a little while it is cooking, so that the uncooked portion may run to the bottom of the pan; when the uncooked portion is sufficiently done, pour the kidney in the middle of it, fold it together, turn it out on a hot dish, and serve it hot. PARSLEY OMELETTE. A few sprigs of parsley chopped fine, add a little grated nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.