pescatariangluten-freenut-freesoy-free
Crawfish Omelet
From The table, 1889
Serves 2
Presented as published in 1889. 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
537Calories
60 gProtein
2 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein60 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat36 g
Saturated Fat9.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol1293 mg
Sodium520 mg
Potassium807 mg
Calcium206 mg
Iron6.1 mg
Magnesium81 mg
Phosphorus922 mg
Zinc5.4 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C0.8 mg
Vitamin A503 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B125.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3 mg
Folate186 mcg
Choline882 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 161. The excerpt below is the record exactly as published.
Crawfish Omelet. — Stew twelve crawfish tails in a sautoire on the hot stove with half an ounce of butter, letting them cook for five minutes. Break twelve eggs into a bowl, add half a cupful of sweet cream, and a pinch of finely chopped parsley ; season with a pinch of salt and half a pinch of pepper
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