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Tomato Omelet (Omelette aux Tomates) a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 1
Lunch 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
226Calories
19 gProtein
3 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories226 kcal
Protein19 g
Carbohydrates3.5 g
Fiber0.7 g
Sugars2.2 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium353 mg
Calcium90 mg
Iron2.8 mg
Magnesium25 mg
Phosphorus312 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C8.4 mg
Vitamin A266 mcg
Vitamin E1.9 mg
Vitamin K5.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate80 mcg
Choline445 mg
Caffeine0 mg
Water172 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.
mato Omelet ( Omelette aux Tomates ) a la Europeenne When fresh tomatoes are not at hand, canned or bottled ones will do. If you use canned ones, take out the largest pieces, cut in dices; put in a saucepan with some melted butter, pepper, and salt. Make an omelet from three to four eggs [see recipe: French Omelet]. Before doubling put about four tablespoons of the tomato
Cook this with the app: pantry check, scaling, and the assistant.