gluten-freedairy-freenut-freeegg-freesoy-free
Oysters for Omelettes
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
683Calories
32 gProtein
43 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories683 kcal
Protein32 g
Carbohydrates43 g
Fiber0 g
Sugars3.8 g
Total Fat41 g
Saturated Fat10 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Cholesterol220 mg
Sodium1594 mg
Potassium984 mg
Calcium193 mg
Iron21 mg
Magnesium184 mg
Phosphorus542 mg
Zinc262 mg
Copper13 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A272 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B1247 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.7 mg
Folate105 mcg
Choline22 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 282. The excerpt below is the record exactly as published.
twelve bearded oysters into it, empty all into a saucepan, and set it on the fire. See that the heat is moderate. Watch for signs of boiling, and reduce the heat to the lowest simmering temperature as soon as there is any symptom of boiling. In two minutes the oysters will be done. If they are allowed to boil they will be leathery. Take out the oysters, cut each in half, thicken the broth
Cook this with the app: pantry check, scaling, and the assistant.