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Spinach Omelet (Omelette aux Epinards) a la Francaise
From The Swedish, French, American cook book, 1918
Serves 1
Luncheon or supper dish.
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
314Calories
29 gProtein
6 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories314 kcal
Protein29 g
Carbohydrates5.8 g
Fiber2.6 g
Sugars1.2 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol744 mg
Sodium379 mg
Potassium946 mg
Calcium231 mg
Iron6.8 mg
Magnesium119 mg
Phosphorus455 mg
Zinc3.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D4 mcg
Vitamin C34 mg
Vitamin A883 mcg
Vitamin E4.5 mg
Vitamin K580 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1 mg
Folate327 mcg
Choline611 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 395. The excerpt below is the record exactly as published.
Spinach Omelet ( Omelette aux Epinards) a la Francaise To an omelet of four eggs take one quart of spinach that has been thoroughly washed free from sand; cook nice and green, drain all the water off, pass through the meat machine about two or three times, put in a saucepan with some butter, pepper, and salt, one table¬ spoon of cream sauce
Cook this with the app: pantry check, scaling, and the assistant.