Herring Omelette
From A bachelors cupboard, 1906
A specialty of the Manhattan Club of New York.
Presented as published in 1906. 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
494Calories
25 gProtein
6 gCarbs
51 gFat
Full nutrition (24 nutrients)
Calories494 kcal
Protein25 g
Carbohydrates5.8 g
Total Fat51 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Cholesterol92 mg
Sodium13 mg
Potassium59 mg
Calcium38 mg
Iron0 mg
Magnesium3.7 mg
Phosphorus36 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin E3.8 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0 mg
Water175 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 25. The excerpt below is the record exactly as published.
herring omelette? It's a specialty of the Manhattan Club of New York. Skin and bone one fat smoked bloater herring and cut in thin pieces. Place in a saucepan with a tablespoonful of butter, paprika, chives, and parsley. Stew slowly and add a quarter-cup thick cream and four egg yolks; then take of¥ the stove. Beat the four egg whites
Cook this with the app: pantry check, scaling, and the assistant.