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Oyster Omelette
From Cookery and housekeeping, 1882
Serves 4
This omelette is delicious and easily made.
Presented as published in 1882. 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
391Calories
38 gProtein
20 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories391 kcal
Protein38 g
Carbohydrates20 g
Fiber1.8 g
Sugars6.1 g
Total Fat28 g
Saturated Fat5.7 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol498 mg
Sodium2943 mg
Potassium1018 mg
Calcium422 mg
Iron23 mg
Magnesium111 mg
Phosphorus663 mg
Zinc178 mg
Copper13 mg
Manganese2.2 mg
Vitamin D2.1 mcg
Vitamin C8.3 mg
Vitamin A226 mcg
Vitamin E4.8 mg
Vitamin K117 mcg
Vitamin B60.3 mg
Vitamin B1240 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.4 mg
Folate77 mcg
Choline525 mg
Caffeine0 mg
Water520 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 56. The excerpt below is the record exactly as published.
Oyster Omelette. 12 oysters, if large; 24 oysters, if small ; 6 eggs ; 4 tablespoonsful of butter ; I cup of milk ; Chopped parsley, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.