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Lobster and Oyster Plant Mousse
From With a saucepan over the sea, 1902
Serves 1
Serve cold.
Presented as published in 1902. 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
772Calories
9 gProtein
48 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories772 kcal
Protein8.5 g
Carbohydrates48 g
Fiber1 g
Sugars29 g
Total Fat62 g
Saturated Fat34 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.1 g
Omega-30.7 g
Cholesterol184 mg
Sodium118 mg
Potassium457 mg
Calcium257 mg
Iron0.4 mg
Magnesium32 mg
Phosphorus234 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C3.8 mg
Vitamin A443 mcg
Vitamin E2 mg
Vitamin K27 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline46 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 16. The excerpt below is the record exactly as published.
LOBSTER AND OYSTER PLANT MOUSSE. (Paris.) Boil, pound, and press through a sieve the flesh of a lobster, add i tablespoonful of mayonnaise, the same of melted aspic jelly, and ^ pint of whipped cream. Pour into a border mould and set on ice to harden. Boil and cut into dice sufficient salsify to fill the centre
Cook this with the app: pantry check, scaling, and the assistant.