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Savory Omelet

Name: Savory Omelet
Yield: 2 servings
Ingredients: Three eggs; 2 teaspoons parsley; 2 tablespoons celery; } teaspoon onion juice; 3 tablespoons milk

From Royal Victoria cook book, 1900

Serves 2

For plain omelet, omit onion, parsley, and celery.

Presented as published in 1900. 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

16Calories

1 gProtein

2 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories16 kcal

Protein0.8 g

Carbohydrates1.5 g

Fiber0.1 g

Sugars1.2 g

Total Fat0.8 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol2.7 mg

Sodium17 mg

Potassium65 mg

Calcium34 mg

Iron0.1 mg

Magnesium4.4 mg

Phosphorus26 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C2.1 mg

Vitamin A14 mcg

Vitamin E0 mg

Vitamin K24 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate2.5 mcg

Choline4.3 mg

Caffeine0 mg

Water30 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 19. The excerpt below is the record exactly as published.

SAVORY OMELET.—Three eggs, 2 teaspoons parsley, 2 tablespoons celery, } teaspoon onion juice, salt and pepper to taste, 3 tablespoons milk

Cook this with the app: pantry check, scaling, and the assistant.