pescatariangluten-freenut-freesoy-freefish-free
Oyster Omelet
From The white ribbon cook book, 1894
Serves 1
Oysters should be broiled before starting the omelet.
Presented as published in 1894. 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
484Calories
38 gProtein
4 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein38 g
Carbohydrates3.9 g
Fiber0 g
Sugars1.1 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1131 mg
Sodium10129 mg
Potassium430 mg
Calcium183 mg
Iron5.3 mg
Magnesium37 mg
Phosphorus603 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K1.3 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 19. The excerpt below is the record exactly as published.
Oyster Omelet — Six eggs, whites and yolks beaten separately; 1 tablespoonful of cream, ^ teaspoonful of corn starch wet with the cream, a saltspoonful of salt and a dust of pepper; a dozen fine oysters
Cook this with the app: pantry check, scaling, and the assistant.