pescatariannut-freesoy-free
Oyster Omelette
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
541Calories
24 gProtein
21 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein24 g
Carbohydrates21 g
Fiber0 g
Sugars2.3 g
Total Fat40 g
Saturated Fat22 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol241 mg
Sodium328 mg
Potassium637 mg
Calcium248 mg
Iron18 mg
Magnesium73 mg
Phosphorus401 mg
Zinc148 mg
Copper11 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A243 mcg
Vitamin E3.8 mg
Vitamin K6.4 mcg
Vitamin B60.1 mg
Vitamin B1233 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate47 mcg
Choline249 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 30. The excerpt below is the record exactly as published.
Oyster Omelette. Take 15 oysters and chop them, mix as much flour as can be taken up with a teaspoon, % gill of cream, add 2 ounces of melted butter and 6 well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.