vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tomato Omelet
From Miss Parloa's kitchen companion, 1887
Serves 4
Serve immediately after browning.
Presented as published in 1887. 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
107Calories
9 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein9.5 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.3 g
Total Fat9.9 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol287 mg
Sodium690 mg
Potassium104 mg
Calcium43 mg
Iron1.3 mg
Magnesium9.2 mg
Phosphorus149 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline221 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 222. The excerpt below is the record exactly as published.
Tomato Omelet. Put a pint of canned or stewed tomato into an open stew-pan, and let it simmer for half an hour. Season with salt and pepper, and a table-spoonful of butter. Beat six eggs well, and add to them a level teaspoonful of salt and three table-spoonfuls of water. Put a gener- ous table-spoonful of butte
Cook this with the app: pantry check, scaling, and the assistant.