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Oysters, Omelet of

Name: Oysters, Omelet of
Yield: 2 servings
Ingredients: a dozen fried oysters; half a dozen well-beaten eggs; a small pinch of salt; a salt-spoonful of white pepper; the eighth of a nutmeg, grated

From Cassell's dictionary of cookery, 1892

Serves 2

Sufficient for two or three persons.

Presented as published in 1892. 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

856Calories

47 gProtein

46 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories856 kcal

Protein47 g

Carbohydrates46 g

Fiber3.9 g

Sugars0.6 g

Total Fat52 g

Saturated Fat14 g

Monounsaturated Fat20 g

Polyunsaturated Fat13 g

Omega-30.1 g

Cholesterol771 mg

Sodium1465 mg

Potassium950 mg

Calcium310 mg

Iron26 mg

Magnesium206 mg

Phosphorus800 mg

Zinc263 mg

Copper13 mg

Manganese2.2 mg

Vitamin D3 mcg

Vitamin C15 mg

Vitamin A510 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B1248 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)5.1 mg

Folate165 mcg

Choline441 mg

Caffeine0 mg

Water310 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1067. The excerpt below is the record exactly as published.

Oysters, Omelet of. — Mince well a dozen fried oysters. IVIix with them half a dozen well-beaten eggs; season the mixture with a small pinch of salt, a salt-sj^oonful of white pepper, and the eighth of a nutmeg, grated

Cook this with the app: pantry check, scaling, and the assistant.