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Omelet, Oysters
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
144Calories
16 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories144 kcal
Protein16 g
Carbohydrates6.8 g
Fiber0 g
Sugars1.6 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol146 mg
Sodium229 mg
Potassium404 mg
Calcium153 mg
Iron12 mg
Magnesium46 mg
Phosphorus265 mg
Zinc98 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E2.2 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate23 mcg
Choline198 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 121. The excerpt below is the record exactly as published.
Omelet, Oysters. —Blanch oysters more or less, according to taste, or according to size of the omelet, and turn them into a colander. Then beat the eggs, mix the oysters with them, and finish the omelet as usual. The oysters may be chopped fine, if desired. Omelet with Oysters and “ Pigs in Blankets.” — Break in a bowl six fresh eggs, season them with one salt-spoonful of salt, half a one of white pepper ; beat them with a silver fork for one minute only. Take care to mix well the white and the yolk ; this is the way to prevent the omelet from being watery. Put one quart of freshly opened oysters
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