Darioles de Homard en Aspic
From Salads, sandwiches, and savouries, 1901
Crab can be used as an alternative.
Presented as published in 1901. 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
1519Calories
3 gProtein
3 gCarbs
166 gFat
Full nutrition (34 nutrients)
Calories1519 kcal
Protein3.3 g
Carbohydrates2.8 g
Fiber1.2 g
Sugars1.7 g
Total Fat166 g
Saturated Fat26 g
Monounsaturated Fat38 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol93 mg
Sodium1714 mg
Potassium87 mg
Calcium36 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A36 mcg
Vitamin E7.3 mg
Vitamin K360 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline76 mg
Caffeine0 mg
Water71 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.
Darioles de Homard en aspic. — Cut a medium lobster into dice; beat the cream from the inside into some rich mayonnaise, then stir in the minced lobster and about loz. of mustard
Cook this with the app: pantry check, scaling, and the assistant.