Omelet with California Oysters
From Bohemian San Francisco, 1914
This recipe is attributed to Ernest Arbogast, the chef of the old Palace.
Presented as published in 1914. 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
40 gProtein
22 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein40 g
Carbohydrates22 g
Fiber2.6 g
Sugars7.5 g
Total Fat40 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1147 mg
Sodium434 mg
Potassium646 mg
Calcium206 mg
Iron6 mg
Magnesium53 mg
Phosphorus649 mg
Zinc4.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C11 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K1.5 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.9 mg
Folate182 mcg
Choline891 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 32. The excerpt below is the record exactly as published.
omelet with California oysters, and it was prepared in the following manner: OYSTER (For two) : Take six eggs, one hundred OMELET California oysters, one small onion, one tablespoonful of butter, one tablcspoon- ful of flour, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.