pescatariangluten-freenut-freesoy-free
Lobster 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
518Calories
52 gProtein
3 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein52 g
Carbohydrates2.8 g
Fiber0 g
Sugars1.1 g
Total Fat32 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1232 mg
Sodium786 mg
Potassium585 mg
Calcium240 mg
Iron5.5 mg
Magnesium68 mg
Phosphorus732 mg
Zinc6.9 mg
Copper1.4 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A481 mcg
Vitamin E3.9 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.6 mg
Folate150 mcg
Choline942 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 162. The excerpt below is the record exactly as published.
Lobster Omelet. — Take six ounces of boiled lobster meat, and cut it into small pieces ; put them into a sautoire with half a glassful of white wine and a quarter of an ounce of butter. Moisten with a quarter of a pint of strong, hot bechamel (No. 154), and let cook for five minutes. Make an omelet with twelve eggs
Cook this with the app: pantry check, scaling, and the assistant.