Spanishgluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Omelet
From Cooking for profit, 1886
Serves 1
Presented as published in 1886. 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
300Calories
23 gProtein
9 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories300 kcal
Protein23 g
Carbohydrates9.3 g
Fiber0.5 g
Sugars7.2 g
Total Fat18 g
Saturated Fat7 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol573 mg
Sodium261 mg
Potassium461 mg
Calcium237 mg
Iron2.7 mg
Magnesium36 mg
Phosphorus427 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.2 mcg
Vitamin C4.6 mg
Vitamin A292 mcg
Vitamin E1.8 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate75 mcg
Choline465 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 25. The excerpt below is the record exactly as published.
Spanish omelet (a delicious dish this), birds broiled, fried potatoes, mush- rooms on toast, artichokes, salads, champagne, coffee and fruit: this is now deemed a very stylish lunch for ladies, and is not overloaded. Roasted almonds, salted, make a very good relish after the sweets. Spanish Omelet. Place in. a saut^-pan one clove of a garlic, a quarter of a can of tomatoes, chopped mushrooms and chopped ^am; season with salt, pepper and cook. Break three eggs into a bowl and beat thoroughly; add a half a cup of milk
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