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Oyster, Mussel or Clam Omelette
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
343Calories
46 gProtein
16 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein46 g
Carbohydrates16 g
Fiber0 g
Sugars1.2 g
Total Fat9.2 g
Saturated Fat2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol159 mg
Sodium1097 mg
Potassium1098 mg
Calcium196 mg
Iron19 mg
Magnesium125 mg
Phosphorus746 mg
Zinc83 mg
Copper6 mg
Manganese8.8 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A177 mcg
Vitamin E3.3 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B1251 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.8 mg
Folate117 mcg
Choline312 mg
Caffeine0 mg
Water403 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 28. The excerpt below is the record exactly as published.
OYSTER, MUSSEL OR CLAM OMELETTE.— Boil for 2 minutes in their own juice, 4 large oysters or a dozen mussels
Cook this with the app: pantry check, scaling, and the assistant.