pescatariannut-freeegg-freesoy-free
Lobster Bisk (Bisque de Homard) a la Gimo
From The Swedish, French, American cook book, 1918
Serves 5
Serve in soup plates or a tureen, garnished with claws.
Presented as published in 1918. 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
584Calories
8 gProtein
50 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories584 kcal
Protein8.5 g
Carbohydrates50 g
Fiber0.7 g
Sugars0.8 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.1 g
Cholesterol122 mg
Sodium235 mg
Potassium252 mg
Calcium91 mg
Iron2.7 mg
Magnesium33 mg
Phosphorus154 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)2.7 mg
Folate128 mcg
Choline17 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 157. The excerpt below is the record exactly as published.
Lobster Bisk ( Bisque de Homard) a la Gimo For six persons take about three small lobsters, about one and a half to two pounds each; put in boiling water with some salt and let cook for about ten minutes. When done, leave in the juice until cold; take up; cut in halves; crack claws and remove all the meat, also the fat and roe from the lobster. Shred the best part of the lobster, and leave the rest aside. Cook, in the meantime, one cup rice for twenty minutes in some water and a little salt. When well done, take the lobster that is put aside and grind through machine two or three times with the rice; then press it through a fine strainer; put into a saucepan a large tablespoon of butter, one tablespoon flour, three cups of the stock that the lobster is cooked in, one cup Rhine wine, half a cup sherry. Make a nice rich sauce (add some more butter if necessary); then add the lobster and rice that has THE SWEDISH, FRENCH, gone through the machine. Let simmer from fifteen to twenty minutes; season with pepper and salt to taste; add a pint of rich cream
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