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Lobster a la Provençale
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
44Calories
3 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein3.1 g
Carbohydrates7.8 g
Fiber1.4 g
Sugars3.2 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol16 mg
Sodium56 mg
Potassium138 mg
Calcium30 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus42 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline13 mg
Caffeine0 mg
Water79 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 364. The excerpt below is the record exactly as published.
Lobster a la Provenqale. — Cut a Lobster, uncooked, as for Lobster a la Bordelaise, No. 2, and put the pieces in a saucepan with an onion, a small clove of garlic, a bay- leaf, a small piece of thyme, a sprinkling of pepper and salt, and a little oil. Cook the Lobster, and, when done, take the pieces out, drain, and put them in another sauce- pan. Put a little Madeira, brandy, and Spanisli sauce
Cook this with the app: pantry check, scaling, and the assistant.