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Lobster Cutlet (Cotelette de Homard) a la Alexandra
From The Swedish, French, American cook book, 1918
Serves 3
Serve on a green mayonnaise foundation.
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
668Calories
88 gProtein
7 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein88 g
Carbohydrates7.2 g
Fiber0 g
Sugars4.7 g
Total Fat31 g
Saturated Fat9.1 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol417 mg
Sodium1599 mg
Potassium725 mg
Calcium350 mg
Iron1.4 mg
Magnesium133 mg
Phosphorus572 mg
Zinc11 mg
Copper5 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A84 mcg
Vitamin E5.8 mg
Vitamin K6.9 mcg
Vitamin B60.4 mg
Vitamin B124 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate44 mcg
Choline241 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 161. The excerpt below is the record exactly as published.
Lobster Cutlet ( Cote let te de Homard) a la Alexandra Take meat from two pounds of boiled lobster; pass through the machine once; put in a saucepan in a bowl of ice; to that add three spoons milk, two spoons sherry, cayenne pepper and salt, five spoons dissolved Cox’s gelatine, three spoons mayonnaise dressing. Stir until it commences to stiffen, then add half a cup whipped cream
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