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Oyster Omelet

Name: Oyster Omelet
Yield: 2 servings
Ingredients: Add to a half cup of cream; six eggs beaten very light; season with pepper and salt; with a table-spoon of butter; a dozen large oysters cut in halves

From Buckeye cookery, 1892

Serves 2

Recipe attributed to Mrs. T. B. Johnson, Tuscumbia.

Presented as published in 1892. 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

415Calories

20 gProtein

3 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories415 kcal

Protein20 g

Carbohydrates3.3 g

Fiber0 g

Sugars0.6 g

Total Fat41 g

Saturated Fat17 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol634 mg

Sodium226 mg

Potassium265 mg

Calcium121 mg

Iron2.6 mg

Magnesium22 mg

Phosphorus332 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K1.9 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water149 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 170. The excerpt below is the record exactly as published.

OysTER OMELET. Add to a half cup of cream six eggs beaten very light, season ‘with pepper and salt, and pour into a frying-pan “with a table-sp on of butter; drop in a dozen large oysters cut in halves

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