Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three tablespoonfuls of cream
- one teaspoonful of butter
- one teaspoonful of finely-chopped parsley just before the omelet is turned
- one teaspoonful of finely-chopped parsley
- six medium-sized potatoes
- 7 should be an ordinary-sized
- four eggs
- one large one
- four eggs three tablespoonfuls of cream
- four teaspoonfuls of warm water
- two tablespoonfuls of finely-chopped cooked ham well spread over the surface bef
- 8 fish
- salt
- pepper
- parsley
Directions
Peel and slice six medium-sized potatoes and two medium-sized onions. Butter a deep dish, place in it a layer of onion and potatoes, sprinkle on salt and pepper and drop on bits of butter. Repeat the layers and turn over milk till the whole is nearly covered. Leila Nickerson.
The first essential for a good omelet is an omelet pan, which
should be an ordinary-sized, flat, sheet-iron frying pan. After using, it should not be washed, but scoured with salt and wiped clean with a cloth. It is better to make several small omelets, of three or four eggs each, rather than one large one, for they are more easily handled and cook quicker, so are more apt to be tender.
Break the eggs into a bowl; beat until broken only. Add to four eggs three tablespoonfuls of cream or four teaspoonfuls of warm water and one teaspoonful of butter. Put the pan over the fire, and when it is hot put in one teaspoonful of butter, tipping the pan that the butter may melt and run over it quickly. As soon as the butter is melted turn the eggs into the pan, shak- ing it gently to keep the eggs from cooking too rapidly on the bottom. As the lower part cooks, lift with a spatula, allowing the uncooked upper portion to run onto the hot pan. When the omelet is of a soft, creamy consistency, season with salt and pepper, tip the pan, slip the knife under the omelet and care- fully roll it to the center. Let it cook a moment longer to brown. Should it not brown quickly, add a little butter, letting it run under the omelet. Turn out on a hot dish and serve at once or not at all.
PARSLEY OMELET. Add one teaspoonful of finely-chopped parsley just before the omelet is turned or at the same time the seasoning is added.
GREEN OMELET. Mix one teaspoonful of finely-chopped parsley with the egg, and only slightly brown the surface of the omelet.
HAM OMELET. Add two tablespoonfuls of finely-chopped cooked ham well spread over the surface before turning the omelet.