pescatariannut-freeegg-freesoy-free
Oyster Omelette
From The Cook County cook book, 1912
Serves 1
Clam omelette is made the same way.
Presented as published in 1912. 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
485Calories
36 gProtein
24 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories485 kcal
Protein36 g
Carbohydrates24 g
Fiber0 g
Sugars3.7 g
Total Fat37 g
Saturated Fat12 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat3.2 g
Cholesterol317 mg
Sodium521 mg
Potassium992 mg
Calcium384 mg
Iron28 mg
Magnesium113 mg
Phosphorus618 mg
Zinc236 mg
Copper17 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.1 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.1 mg
Folate55 mcg
Choline390 mg
Caffeine0 mg
Water563 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 28. The excerpt below is the record exactly as published.
OYSTER OMELETTE.— Chop a dozen oysters into tiny bits. Stir together over the fire a large spoonful of butter and 1 of flour. When smooth and bubbling, draw to the side of the range, and add, gradually, 3 tablespoons of cream (with a pinch of soda), and the same quantity of strained oyster liquor. Set back over the fire and stir until it boils. Season with paprika and salt
Cook this with the app: pantry check, scaling, and the assistant.