Oyster Omelet

Ingredients

• one dozen large oysters
• one-half teaspoonful salt
• six eggs
• a tablespoon of rich sweet cream
• two tablespoons butter

Method

1. 1

   Chop oysters and sprinkle with salt.

2. 2

   Let stand in their liquor for half an hour.

3. 3

   Beat eggs separately, mix yolks with cream, salt, and pepper, then stir in whites.

4. 4

   Heat butter in a pan, pour in egg mixture, add oysters, and lift omelet to prevent scorching.

5. 5

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 22. The excerpt below is the record exactly as published.

Oyster Omelet. One dozen large oysters chopped small, one-half teaspoon- ful salt sprinkled on them, then let them stand in their own liquor half an hour: beat six eggs, yolks and whites separately, the former to a smooth paste, the latter to a stiff froth; add to the yolks a tablespoon of rich sweet cream, pepper and salt to taste; then stir in whites. Put two tablespoons butter

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