Iced Lobster Souffle
From Salads, sandwiches, and savouries, 1901
Other proteins can be substituted.
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
1501Calories
2 gProtein
1 gCarbs
165 gFat
Full nutrition (34 nutrients)
Calories1501 kcal
Protein2.1 g
Carbohydrates1.3 g
Fiber0 g
Sugars1.3 g
Total Fat165 g
Saturated Fat26 g
Monounsaturated Fat37 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol93 mg
Sodium1402 mg
Potassium44 mg
Calcium18 mg
Iron0.5 mg
Magnesium2.2 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E7.2 mg
Vitamin K360 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate11 mcg
Choline76 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.
Iced Lobster Souffle. — Flake down a nice lobster, and let it marinade for an hour or so in oil, vinegar, salt, and pepper, and mix the cream from the body with a rich tomato mayonnaise. Have ready some SAYOURIES. 79 stiffly whipped aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.