pescatariannut-freesoy-freefish-free
Oyster Omelet
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Presented as published in 1907. 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
116Calories
10 gProtein
1 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories116 kcal
Protein9.9 g
Carbohydrates1.2 g
Fiber0 g
Sugars1 g
Total Fat7.6 g
Saturated Fat2.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol281 mg
Sodium112 mg
Potassium126 mg
Calcium61 mg
Iron1.3 mg
Magnesium11 mg
Phosphorus164 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A125 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline223 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 99. The excerpt below is the record exactly as published.
Oyster Omelet To 1 doz small oysters add 3 or 4 well-beaten eggs, 2 or 3 tablesp milk, and salt and pepper to taste, with fine bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.