pescatariangluten-freedairy-freenut-freeegg-freesoy-free

Lobster a la Bordelaise

Name: Lobster a la Bordelaise
Yield: 2 servings
Ingredients: 1 wineglassful of red wine; one chopped shallot; half of a small carrot; two boiled Lobsters; I pinch of salt; J pinch of pepper; a very little nutmeg; J pint of velonte sauce

From The encyclopaedia of practical cookery, 1892

Serves 2

Presented as published in 1892. 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

43Calories

5 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories43 kcal

Protein4.6 g

Carbohydrates4.2 g

Fiber0.9 g

Sugars1.9 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol32 mg

Sodium118 mg

Potassium158 mg

Calcium32 mg

Iron0.3 mg

Magnesium15 mg

Phosphorus56 mg

Zinc1 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C2.1 mg

Vitamin A126 mcg

Vitamin E0.3 mg

Vitamin K2.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate11 mcg

Choline21 mg

Caffeine0 mg

Water52 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 392. The excerpt below is the record exactly as published.

Lobster a la Bordelaise. — Add to 1 wineglassful of red wine in a stewpan one chopped shallot and half of a small carrot, cut into exceedingly small pieces. Boil for five minutes, put in the meat from two boiled Lobsters cut into pieces, which should weigh about 141b., I pinch of salt, J pinch of pepper, and a very little nutmeg, and lastly J pint of velonte sauce

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