Potato Omelette
From English and French cookery, 1890
Presented as published in 1890. 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
676Calories
35 gProtein
91 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein35 g
Carbohydrates91 g
Fiber12 g
Sugars5.1 g
Total Fat21 g
Saturated Fat7.1 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol747 mg
Sodium773 mg
Potassium1619 mg
Calcium296 mg
Iron7.1 mg
Magnesium131 mg
Phosphorus600 mg
Zinc3.6 mg
Copper0.8 mg
Manganese3.6 mg
Vitamin D4.3 mcg
Vitamin C11 mg
Vitamin A337 mcg
Vitamin E2.5 mg
Vitamin K44 mcg
Vitamin B61.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)4.1 mg
Folate124 mcg
Choline633 mg
Caffeine0 mg
Water277 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 65. The excerpt below is the record exactly as published.
Potato Omelette. — Take a mashed potato, 2 ounces of potato flour, and 4 eggs, make thick, season with pepper, salt, a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.