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Lobster il la Bordelaise

Name: Lobster il la Bordelaise
Yield: 2 servings
Ingredients: one glassful of red wine; one chopped shallot; half of a small carrot; about a pound and a half of boiled lobster; a pinch of salt; a third of a pinch of pepper; a very little nutmeg; half a pint of veloute

From The table, 1889

Serves 2

Presented as published in 1889. 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

444Calories

57 gProtein

13 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories444 kcal

Protein57 g

Carbohydrates13 g

Fiber3.5 g

Sugars3 g

Total Fat7.1 g

Saturated Fat3.9 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat1.1 g

Cholesterol432 mg

Sodium1458 mg

Potassium971 mg

Calcium329 mg

Iron2 mg

Magnesium171 mg

Phosphorus616 mg

Zinc13 mg

Copper4.8 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C2.5 mg

Vitamin A129 mcg

Vitamin E3.1 mg

Vitamin K2.6 mcg

Vitamin B60.5 mg

Vitamin B124.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)6 mg

Folate53 mcg

Choline250 mg

Caffeine0 mg

Water403 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 144. The excerpt below is the record exactly as published.

Lobster il la Bordelaise. — Add to one glassful of red wine in a stewpan one chopped shallot, and half of a small carrot cut into exceed- ingly small pieces. Boil for five minutes, and then put in pieces of boiled lobster, the same quantity as for the above — about a pound and a half — a pinch of salt, a third of a pinch of pepper and a very little nutmeg, also FISH. 2O5 half a pint of veloute

Cook this with the app: pantry check, scaling, and the assistant.