Homard a la Creme

Name: Homard a la Creme
Ingredients: One Lobster; One gill of White Sauce; One tablespoonful of Mayonnaise Sauce; Pepper, Salt, Nutmeg; One gill of Aspic Jelly; Byowned Bread-crumbs

From High-class cookery recipes, 1897

Presented as published in 1897. 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

564Calories

5 gProtein

122 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories564 kcal

Protein5.4 g

Carbohydrates122 g

Fiber2 g

Sugars85 g

Total Fat5.9 g

Saturated Fat2.5 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol11 mg

Sodium377 mg

Potassium332 mg

Calcium191 mg

Iron1.1 mg

Magnesium22 mg

Phosphorus163 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A101 mcg

Vitamin E0.6 mg

Vitamin K8.4 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.5 mg

Folate30 mcg

Choline18 mg

Caffeine0 mg

Water159 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 58. The excerpt below is the record exactly as published.

Homard a la Creme- Ingredients, One Lobster, One gill of White Sauce. One tablespoonful of Mayonnaise Sauce, Pepper, Salt, Nutmeg. One gill of Aspic Jelly. Byowned Bread-crumbs

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