Oyster Omelet
From Physical culture cook book, 1901
Presented as published in 1901. 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
696Calories
60 gProtein
19 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein60 g
Carbohydrates19 g
Fiber0 g
Sugars4.5 g
Total Fat40 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat7 g
Omega-30.1 g
Cholesterol1015 mg
Sodium800 mg
Potassium1242 mg
Calcium485 mg
Iron31 mg
Magnesium134 mg
Phosphorus995 mg
Zinc238 mg
Copper17 mg
Manganese1.8 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A398 mcg
Vitamin E7.2 mg
Vitamin K7.3 mcg
Vitamin B60.5 mg
Vitamin B1254 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.7 mg
Folate136 mcg
Choline978 mg
Caffeine0 mg
Water704 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 26. The excerpt below is the record exactly as published.
Oyster Omelet. — Stew one dozen oysters in their liquor, with pepper and salt, two minutes ; take out the oysters and chop them, and if necessary to thicken, add a little flour to the sauce; put back the oysters and set on the back part of the stove ; beat four eggs very light, and add two tablespoonfuls of milk or cream
Cook this with the app: pantry check, scaling, and the assistant.