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Oyster Omelet
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
684Calories
66 gProtein
16 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein66 g
Carbohydrates16 g
Fiber0 g
Sugars4.2 g
Total Fat37 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat8.4 g
Omega-30.1 g
Cholesterol1316 mg
Sodium851 mg
Potassium1194 mg
Calcium463 mg
Iron28 mg
Magnesium126 mg
Phosphorus1079 mg
Zinc200 mg
Copper15 mg
Manganese1.6 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A545 mcg
Vitamin E7.4 mg
Vitamin K5.9 mcg
Vitamin B60.7 mg
Vitamin B1246 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)4.9 mg
Folate176 mcg
Choline1207 mg
Caffeine0 mg
Water674 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 91. The excerpt below is the record exactly as published.
Oyster Omelet. Parboil 10 oysters in their liquor, remove and drain. Chop oys- ters, and keep hot in saucepan, when ready to fold omelet, quickly spread and fold. Serve at once. Sweet Omelet. Beat 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.