pescatariangluten-freenut-freesoy-freefish-free
Lobster Omelet
From The encyclopaedia of practical cookery, 1892
Serves 2
Garnish with fried parsley.
Presented as published in 1892. 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
454Calories
38 gProtein
5 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein38 g
Carbohydrates4.6 g
Fiber0.4 g
Sugars2.6 g
Total Fat35 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1133 mg
Sodium3612 mg
Potassium589 mg
Calcium179 mg
Iron5.8 mg
Magnesium42 mg
Phosphorus609 mg
Zinc4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C90 mg
Vitamin A490 mcg
Vitamin E3.3 mg
Vitamin K3.8 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.5 mg
Folate148 mcg
Choline882 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 373. The excerpt below is the record exactly as published.
Lobster Omelet. — (1) Take 6oz. of boiled Lobster-meat and cut it into small pieces ; put them into a saute-pan with 1 wineglassful of white wine and J'oz. of butter, moisten with J pint of strong, hot bechamel sauce, and let them cook for five minutes. Make an omelet with twelve eggs
Cook this with the app: pantry check, scaling, and the assistant.