Homard à la St. Stephens

Name: Homard à la St. Stephens
Ingredients: One Lobster; One gill of Salad Oil; Two tablespoonfuls of Sherry; Pepper; Salt; Cayenne

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

No method was recorded for this recipe.

Nutrition per serving

1007Calories

0 gProtein

3 gCarbs

109 gFat

Full nutrition (34 nutrients)

Calories1007 kcal

Protein0.1 g

Carbohydrates3.5 g

Fiber0 g

Sugars0.3 g

Total Fat109 g

Saturated Fat8.2 g

Monounsaturated Fat82 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol0 mg

Sodium2.7 mg

Potassium27 mg

Calcium2.4 mg

Iron0.1 mg

Magnesium2.7 mg

Phosphorus2.7 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E37 mg

Vitamin K7.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline0.2 mg

Caffeine0 mg

Water21 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 12. The excerpt below is the record exactly as published.

Homard a la St. Stephens. Ingredients. One Lobster. One gin of Salad Oil. Two tablespoonfuls of Sherry. Pepper, Salt, and Cayenne

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