Oyster Omelet
From High-class cookery recipes, 1897
Presented as published in 1897. 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
368Calories
36 gProtein
9 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein36 g
Carbohydrates9.2 g
Fiber0 g
Sugars2.4 g
Total Fat19 g
Saturated Fat6.1 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol678 mg
Sodium468 mg
Potassium675 mg
Calcium261 mg
Iron16 mg
Magnesium72 mg
Phosphorus588 mg
Zinc120 mg
Copper8.7 mg
Manganese0.9 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A279 mcg
Vitamin E4.1 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B1228 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)2.9 mg
Folate92 mcg
Choline636 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 64. The excerpt below is the record exactly as published.
Oyster Omelet. [ Ingredients. Three Eggs. Six Oysters. Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.