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Lobster (a la Fran^aise)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for four or five persons.
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
120Calories
5 gProtein
1 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein4.7 g
Carbohydrates1.1 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.1 g
Cholesterol62 mg
Sodium112 mg
Potassium78 mg
Calcium39 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus57 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.5 mcg
Choline18 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 854. The excerpt below is the record exactly as published.
Lobster (a la Fran^aise). — Pick the flesh from a mcdiimi-sized fresh lobster, and cut it into small dice. Stir two table-spoonfuls of cream into a quarter of a pint of M'hite stock, season with a little salt
Cook this with the app: pantry check, scaling, and the assistant.