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Baskets with Lobster a la Fanchonette
From The Swedish, French, American cook book, 1918
Serves 1
A visually appealing dish perfect for entertaining.
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
641Calories
22 gProtein
9 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein22 g
Carbohydrates8.7 g
Fiber0 g
Sugars1.3 g
Total Fat56 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol679 mg
Sodium550 mg
Potassium364 mg
Calcium160 mg
Iron2.8 mg
Magnesium30 mg
Phosphorus371 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate71 mcg
Choline444 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 153. The excerpt below is the record exactly as published.
Baskets with Lobster a la Fanchonette Corheilles de Homard a la Fanchonette Make little baskets from puff paste; fill with creamed lobster. Filling. Cook lobster for eighteen minutes; leave in the water until cold; then take it up, break the shell, and cut the meat in small pieces; then make a nice rich cream sauce — to two cups of the cream sauce, yolks of three eggs, half a cup cream, two spoonssherry, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.