Savoury Omelette

Name: Savoury Omelette
Ingredients: I teaspoonful flour; add 2 eggs; teacup of milk; a little minced onion; a little parsley; ham if desired

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

317Calories

23 gProtein

15 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories317 kcal

Protein23 g

Carbohydrates15 g

Fiber0.3 g

Sugars13 g

Total Fat18 g

Saturated Fat7.8 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol406 mg

Sodium370 mg

Potassium577 mg

Calcium365 mg

Iron2.3 mg

Magnesium46 mg

Phosphorus472 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.4 mcg

Vitamin C6.6 mg

Vitamin A257 mcg

Vitamin E1.2 mg

Vitamin K73 mcg

Vitamin B60.4 mg

Vitamin B122.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1 mg

Folate60 mcg

Choline346 mg

Caffeine0 mg

Water309 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 53. The excerpt below is the record exactly as published.

SAVOURY OMELETTE. I teaspoonful flour mixed with a little milk, add 2 eggs. Switch up well and add a little minced onion and parsley, ham if desired, and teacup of milk. Butter a dish or pan and bake for 5 minutes in quick oven, or fry. . Osborne. TOMATO SAVOURY. Tomatoes. Some brown breadcrumbs. .A large onion. A little chopped parsley. Cut tomatoes in two (through the centre not down), chop onion very very small. Grease a tin or dish and set tomatoes on it, cut side up. Now lay on each some onion, then bread- crumbs, .sprinkle a little parsley

Read the full page as publishedCollapse the page

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