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Omelet with Oyster Crab, a la Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Serve for lunch or supper.
Presented as published in 1918. 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
472Calories
72 gProtein
1 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein72 g
Carbohydrates1.2 g
Fiber0 g
Sugars0.6 g
Total Fat17 g
Saturated Fat5.4 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol789 mg
Sodium1080 mg
Potassium1180 mg
Calcium347 mg
Iron4.8 mg
Magnesium119 mg
Phosphorus974 mg
Zinc12 mg
Copper2.1 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C8.9 mg
Vitamin A246 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B1228 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.1 mg
Folate201 mcg
Choline441 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 397. The excerpt below is the record exactly as published.
Omelet with Oyster Crab, a la Hammond Omelette aux Crabes d’Huitres, a la Hammond Half a pint of oyster crab will be sufficient for an omelet for three or four persons. Take three eggs; make an omelet [see re- THE SWEDISH, FRENCH, cipe: French Omelet]. When it is ready to double, put about four tablespoons oyster crab in the centre, then double the omelet; let stand a second to settle. Turn out on a hot platter with the rest of the oyster crab served around. The oyster crab is washed and cleaned thoroughly, put in baskets, and dipped in boiling fat for about three seconds. Sprinkle with pepper and salt. Garnish with parsley
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Cook this with the app: pantry check, scaling, and the assistant.