Potato Omelet a la Regence
From How to cook vegetables, 1911
Presented as published in 1911. 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
802Calories
17 gProtein
91 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories802 kcal
Protein17 g
Carbohydrates91 g
Fiber16 g
Sugars0.7 g
Total Fat54 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.4 g
Cholesterol154 mg
Sodium1246 mg
Potassium1985 mg
Calcium299 mg
Iron28 mg
Magnesium148 mg
Phosphorus334 mg
Zinc2.4 mg
Copper4 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate58 mcg
Choline1.7 mg
Caffeine0 mg
Water424 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 79. The excerpt below is the record exactly as published.
Potato Omelet a la Regence. Cut about 1 lb. of cold boiled, new kidney potatoes into thin slices. Heat up 1 gill of cream in a stew- pan, put in the potatoes, season with salt and pepper, and a grate of nutmeg ; simmer for 10 minutes. Sprinkle in 2 tablespoonsful of fresh breadcrumbs, and \ oz. of oiled butter, stir in 3 beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.