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Oyster Omelet

Name: Oyster Omelet
Yield: 4 servings
Ingredients: twenty-four large oysters; eight eggs; one small cup of cream; two table-spoonfuls of butter; pepper; salt; chopped parsley

From The new Kentucky home cook book, 1884

Serves 4

This omelet is delicious.

Presented as published in 1884. 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

497Calories

31 gProtein

11 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories497 kcal

Protein31 g

Carbohydrates11 g

Fiber0 g

Sugars2.2 g

Total Fat41 g

Saturated Fat16 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol568 mg

Sodium410 mg

Potassium664 mg

Calcium270 mg

Iron16 mg

Magnesium70 mg

Phosphorus524 mg

Zinc119 mg

Copper8.7 mg

Manganese0.9 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E3.6 mg

Vitamin K4.7 mcg

Vitamin B60.3 mg

Vitamin B1227 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.9 mg

Folate68 mcg

Choline489 mg

Caffeine0 mg

Water378 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 17. The excerpt below is the record exactly as published.

OYSTER OMELET. Take twenty-four large oysters, eight eggs, one small cup of cream, two table-spoonfuls of butter, pepper, salt, and chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.