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Lobster a la Nantes
From The national course in home economics, 1917
Serves 2
Recipe by Fannie G.
Presented as published in 1917. 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
567Calories
14 gProtein
7 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein14 g
Carbohydrates6.6 g
Fiber0 g
Sugars0.7 g
Total Fat54 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol431 mg
Sodium187 mg
Potassium301 mg
Calcium130 mg
Iron1.6 mg
Magnesium27 mg
Phosphorus248 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.9 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate37 mcg
Choline232 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 139. The excerpt below is the record exactly as published.
LOBSTER A LA NANTES. It requires a large lobster, one tablespoonful of butter, a gill of wine, three eggs, one-half pint of cream
Cook this with the app: pantry check, scaling, and the assistant.