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Shrimp Omelet a la Ericsson Hammond (Omelette aux Crevettes, a la Ericsson Hammond)

Name: Shrimp Omelet a la Ericsson Hammond (Omelette aux Crevettes, a la Ericsson Hammond)
Yield: 1 servings
Ingredients: one pound of shrimps; three to four eggs; two tablespoons milk; one tablespoon cream; cayenne pepper; salt

From The Swedish, French, American cook book, 1918

Serves 1

Serve for lunch or supper.

Presented as published in 1918. 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

607Calories

91 gProtein

5 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories607 kcal

Protein91 g

Carbohydrates5.2 g

Fiber0 g

Sugars2 g

Total Fat24 g

Saturated Fat8.2 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol1194 mg

Sodium2382 mg

Potassium929 mg

Calcium423 mg

Iron5 mg

Magnesium125 mg

Phosphorus1202 mg

Zinc6.3 mg

Copper1.1 mg

Manganese0.2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A250 mcg

Vitamin E1.6 mg

Vitamin K0.8 mcg

Vitamin B60.3 mg

Vitamin B126 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.2 mg

Folate71 mcg

Choline446 mg

Caffeine0 mg

Water518 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 397. The excerpt below is the record exactly as published.

. Shrimp Omelet a la Ericsson Hammond Omelette aux Crevettes, a la Ericsson Hammond For four to five persons take one pound of shrimps, three to four eggs, two tablespoons milk, and one tablespoon cream to each egg; mix the eggs well together, then add the cream and milk, cayenne pepper, and salt

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