vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scotch Omelet (Omelette d’Ecosse) a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with parsley.
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
448Calories
29 gProtein
9 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein29 g
Carbohydrates9.4 g
Fiber1.1 g
Sugars5.2 g
Total Fat32 g
Saturated Fat14 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol783 mg
Sodium328 mg
Potassium461 mg
Calcium230 mg
Iron3.7 mg
Magnesium40 mg
Phosphorus502 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0.8 mg
Vitamin A398 mcg
Vitamin E2.2 mg
Vitamin K7.2 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate99 mcg
Choline608 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 394. The excerpt below is the record exactly as published.
Scotch Omelet ( Omelette d’Ecosse) a l’Americaine Select all different kinds of vegetables, peas, cut in tiny dices the carrots, string beans, turnips, onions, Spanish pepper, and tomatoes; cook well, drain the juice off. Put some butter, pepper, and salt on them and put on stove so that they are very hot when the omelet is made. Break four eggs in a bowl; add five tablespoons milk, two tablespoons cream
Cook this with the app: pantry check, scaling, and the assistant.