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Lobster and Oyster Plant Mousse
From With a saucepan over the sea, 1902
Serves 4
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
231Calories
2 gProtein
11 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories231 kcal
Protein1.9 g
Carbohydrates11 g
Fiber0.1 g
Sugars7.1 g
Total Fat20 g
Saturated Fat9.2 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol46 mg
Sodium59 mg
Potassium91 mg
Calcium61 mg
Iron0.1 mg
Magnesium6.7 mg
Phosphorus55 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.4 mg
Vitamin A111 mcg
Vitamin E1.2 mg
Vitamin K8.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.5 mcg
Choline12 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
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 when turned out, and mix it with some mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.