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Sardine Omelet (Omelette aux Sardines) a la Maria Mathilda
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with broiled sardines and cream sauce. Serve for luncheon or supper.
Presented as published in 1918. 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
371Calories
37 gProtein
1 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein37 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat23 g
Saturated Fat5.8 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol665 mg
Sodium443 mg
Potassium505 mg
Calcium371 mg
Iron4.8 mg
Magnesium47 mg
Phosphorus665 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A264 mcg
Vitamin E3.1 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B128 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4 mg
Folate78 mcg
Choline497 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 398. The excerpt below is the record exactly as published.
rdine Omelet ( Omelette aux Sardines ) a la Maria Mathilda Make a French Omelet [see recipe: French Omelet]. In the meantime, skin, bone, and crumb three sardines. Before doubling the omelet put the crumbed sardines in the centre, turn over, let stand for a few minutes; when turning out on a platter, double again. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.