Veal in Omelet

Name: Veal in Omelet
Ingredients: a cup of cold roast veal; a dash of pepper; a dash of salt; a dash of paprika; a cup of hot, well-seasoned tomato sauce

From Left-overs made palatable, 1902

Presented as published in 1902. 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

430Calories

50 gProtein

20 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories430 kcal

Protein50 g

Carbohydrates20 g

Fiber7 g

Sugars3.2 g

Total Fat18 g

Saturated Fat7.1 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol194 mg

Sodium6570 mg

Potassium1425 mg

Calcium166 mg

Iron5.5 mg

Magnesium112 mg

Phosphorus546 mg

Zinc7.8 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C181 mg

Vitamin A26 mcg

Vitamin E1.2 mg

Vitamin K47 mcg

Vitamin B61.4 mg

Vitamin B123.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)19 mg

Folate49 mcg

Choline2.8 mg

Caffeine0 mg

Water393 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 39. The excerpt below is the record exactly as published.

VEAL IN OMELET If you have a cup of cold roast veal left over, chop it fine, season with pepper, salt and a dash of paprika and tuck it between the folds of an omelet. Pour over it before sending to the table a cup of hot, well-seasoned tomato sauce

Cook this with the app: pantry check, scaling, and the assistant.