vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Potato Omelette
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
402Calories
28 gProtein
28 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories402 kcal
Protein28 g
Carbohydrates28 g
Fiber3.2 g
Sugars2 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium293 mg
Potassium914 mg
Calcium130 mg
Iron4.7 mg
Magnesium59 mg
Phosphorus482 mg
Zinc3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C30 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K3.6 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1.7 mg
Folate117 mcg
Choline606 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 196. The excerpt below is the record exactly as published.
Potato Omelette. This may be made with a mashed potato and four eggs, seasoned with pepper and salt and a little nutmeg-. It should be thick, and, being rather substantial, a squeeze of lemon
Cook this with the app: pantry check, scaling, and the assistant.