Omelette O. C. Y. C. Style

Name: Omelette O. C. Y. C. Style
Ingredients: twelve cooked Duxbury clams; two gills of the broth; some flour; butter; one-half a small cooked lobster; two hard boiled eggs

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

670Calories

90 gProtein

32 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories670 kcal

Protein90 g

Carbohydrates32 g

Fiber0 g

Sugars4.1 g

Total Fat28 g

Saturated Fat4.8 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol555 mg

Sodium3367 mg

Potassium620 mg

Calcium254 mg

Iron10 mg

Magnesium115 mg

Phosphorus1223 mg

Zinc4.1 mg

Copper0.5 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C0.5 mg

Vitamin A594 mcg

Vitamin E4.4 mg

Vitamin K1.7 mcg

Vitamin B60.4 mg

Vitamin B1255 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)6 mg

Folate95 mcg

Choline628 mg

Caffeine0 mg

Water677 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 26. The excerpt below is the record exactly as published.

OMELETTE O. C. Y. C. STYLE ^ Take the soft parts of twelve cooked Duxbury clams and put them into a saucepan with two gills of the broth and let it boil. Thicken it with some flour and butter; then add the meat of one-half a small cooked lobster and two hard boiled eggs

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