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Oyster Omelet (Omelette aux Huitres) a la Surprise
From The Swedish, French, American cook book, 1918
Serves 2
Serve for lunch or supper.
Presented as published in 1918. 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
28Calories
5 gProtein
1 gCarbs
0 gFat
Full nutrition (6 nutrients)
Calories28 kcal
Protein5.4 g
Carbohydrates1.2 g
Total Fat0 g
Riboflavin (B2)0.2 mg
Water43 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 397. The excerpt below is the record exactly as published.
Oyster Omelet ( Omelette aux Huitres) a la Surprise Prepare in the same way as Oyster Omelet a la Poulette [see recipe]. When ready, turn out on a buttered baking sheet, beat up the whites of two or three eggs to a stiff meringue, cover the omelet with the meringue, sprinkle with chopped parsley, put in hot oven from two to three minutes. Pour around with an oyster poulette sauce. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.