pescatariangluten-freenut-freesoy-freeshellfish-free
Salmon Omelette
From Cassell's dictionary of cookery, 1892
Serves 1
Time to heat fish: a few minutes. Sufficient for three or four persons.
Presented as published in 1892. 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
445Calories
38 gProtein
4 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein38 g
Carbohydrates4.4 g
Fiber0.5 g
Sugars1.6 g
Total Fat40 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1147 mg
Sodium428 mg
Potassium440 mg
Calcium175 mg
Iron5.3 mg
Magnesium41 mg
Phosphorus603 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6 mcg
Vitamin C6 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate146 mcg
Choline883 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1676. The excerpt below is the record exactly as published.
alm.on Omelette. — For an omelette made with six eggs, take as much cold di-essed salmon, freed from skin and bone, as would equal in bulk three hen's eggs. Tear this into flakes, and heat it gently in a saucepan with any remains there may be of lobster, shrimp, oyster, or anchovy sauce. If no such remains are at hand, a little melted butter must be made for the purpose. Season the ragout delicately with pepper, nutmeg, and lemon- juice
Cook this with the app: pantry check, scaling, and the assistant.