Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
629
Calories
16g
Protein
18g
Fat
99g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- a cupful of large button mushrooms
- an ounce of butter
- a teaspoonful of salt
- a teaspoonful of pepper
- a cupful of cream
- a teaspoonful of flour
- salt
- pepper
Directions
1
Clean a cupful of large button mushrooms, canned ones may be used; cut them into bits. Put into a stewpan an ounce of butter and let it melt; add the mushrooms, a teaspoonful of salt, half a teaspoonful of pepper and half a cupful of cream or milk. Stir in a teaspoonful of flour, dissolved in a little milk or water to thicken, if needed. Boil ten minutes, and set aside until the omelet is ready.
2
Make a plain omelet the usual way, and just before doubling it, turn the mushrooms over the centre and serve hot.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg