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Aspic of Lobster with Spinach, a la Lydie Matilde
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a cold dish with aurorian sauce or with salad for luncheon 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
727Calories
88 gProtein
12 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories727 kcal
Protein88 g
Carbohydrates12 g
Fiber2.2 g
Sugars5.4 g
Total Fat38 g
Saturated Fat12 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat15 g
Cholesterol195 mg
Sodium953 mg
Potassium771 mg
Calcium326 mg
Iron4.5 mg
Magnesium148 mg
Phosphorus332 mg
Zinc5.2 mg
Copper3.4 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C8.8 mg
Vitamin A583 mcg
Vitamin E6.8 mg
Vitamin K453 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.4 mg
Folate168 mcg
Choline141 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 162. The excerpt below is the record exactly as published.
Aspic of Lobster with Spinach, a la Lydie Matilde 4 Homard en Aspic aux Epinards, a la Lydie Matilde Take a lobster mould (or a fish mould if a lobster mould is not at hand), curled or straight; cover with an aspic of lobster [see recipe: Lobster a la Charlotte]; then decorate with a chopped roe of the lobster, truffles, white of egg, and chopped parsley; make an eye of truffles and lemon. Fill the claws in with the chopped roe, if a lobster mould. This will make the dish look like a perfect lobster when turned out. Add some more aspic on top of the decoration and then fill. Slice the best part of the lobster in thin slices; lay them one piece resting on top of the other the half mould full; then fill the height of the lobster with the aspic that has just commenced to settle. When cold, fill the mould with the second filling. Second Filling. One cup of cooked, very green spinach that has gone through the machine four or five times, one cup of ground lobster. Stir all together in a saucepan in a bowl of ice; add six spoons dissolved Cox’s gelatine, four tablespoons mayonnaise dress¬ ing, two tablespoons sherry, cayenne pepper, and salt, and half a cup whipped cream
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Cook this with the app: pantry check, scaling, and the assistant.