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Japanese Lobster Omelet

Name: Japanese Lobster Omelet
Yield: 2 servings
Ingredients: 1 teaspoon butter; V teaspoon sugar; 1 small onion, thinly sliced; 1 stalk celery; ¥ cup lobster dice; 2 tablespoons Chicken Stock (p. 151); 2 eggs

From Boston Cooking-School cook book, 1896

Serves 2

This omelet serves two.

Presented as published in 1896. 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

137Calories

12 gProtein

10 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories137 kcal

Protein12 g

Carbohydrates9.6 g

Fiber1.3 g

Sugars4.6 g

Total Fat7.1 g

Saturated Fat1.7 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol229 mg

Sodium240 mg

Potassium307 mg

Calcium80 mg

Iron1.1 mg

Magnesium28 mg

Phosphorus177 mg

Zinc1.9 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C5.6 mg

Vitamin A80 mcg

Vitamin E0.8 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate41 mcg

Choline174 mg

Caffeine0 mg

Water162 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 157. The excerpt below is the record exactly as published.

JAPANESE LOBSTER OMELET 1 teaspoon butter V teaspoon sugar 1 small onion, thinly sliced 1 teaspoon Shoyu Sauce 1 stalk celery ¥ cup lobster dice 2 tablespoons Chicken Stock (p. 151) 2 eggs

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