Omelet (Egg and Oyster)
From Hilda's "where is it?" of recipes, 1891
The oysters may be potted or raw.
Presented as published in 1891. 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
588Calories
38 gProtein
46 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein38 g
Carbohydrates46 g
Fiber0 g
Sugars12 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol773 mg
Sodium377 mg
Potassium699 mg
Calcium420 mg
Iron5.9 mg
Magnesium64 mg
Phosphorus688 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A398 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3.3 mg
Folate162 mcg
Choline631 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 49. The excerpt below is the record exactly as published.
OMELET (EGG AND OYSTER— HAM OR TONGUE). OMELET {EGG AND OYSTER). Ingredients. 4 Eggs. \ a pint of Milk. ij oz. of Flour. 6 large Oysteis. Pepper and Salt. Chop up six large oysters
Cook this with the app: pantry check, scaling, and the assistant.