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Lobster Mayonnaise

Name: Lobster Mayonnaise
Yield: 1 servings
Ingredients: Take the flesh out of one or two Lobsters; a layer (about 1/2 in. thick) of pale-coloured aspic jelly; seasoned with pepper, salt, tarragon vinegar; cover it with mayonnaise sauce; garnish with capers; garnish with stoned olives; garnish with chervil; garnish with garden cress; slices of hard-boiled eggs; slices of truffles

From The encyclopaedia of practical cookery, 1892

Serves 1

Serve with a sauceboat of mayonnaise.

Presented as published in 1892. 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

918Calories

21 gProtein

64 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories918 kcal

Protein21 g

Carbohydrates64 g

Fiber2.2 g

Sugars33 g

Total Fat62 g

Saturated Fat16 g

Monounsaturated Fat17 g

Polyunsaturated Fat25 g

Omega-30 g

Cholesterol436 mg

Sodium1991 mg

Potassium449 mg

Calcium182 mg

Iron2.5 mg

Magnesium48 mg

Phosphorus303 mg

Zinc2.6 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D2.2 mcg

Vitamin C8.3 mg

Vitamin A212 mcg

Vitamin E6.1 mg

Vitamin K133 mcg

Vitamin B60.3 mg

Vitamin B121.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.8 mg

Folate64 mcg

Choline335 mg

Caffeine3.6 mg

Water294 g

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 373. The excerpt below is the record exactly as published.

Lobster Mayonnaise. — (1) Take the flesh out of one or two Lobsters, and cut it into pieces of a convenient size. Have a border mould, and pour into it a layer (about Jin. thick) of pale-coloured aspic jelly just sufficiently melted. When tlie jelly begins to set, arrange round and over it some of the pieces of Lobster and a few tarragon -leaves, filling up by degrees with jelly. Put the mould in a cold place, and when the jelly is firmly set turn it out on a dish ; fill the centre with lettuce cut into shreds, and mixed with the remainder of the Lobster seasoned with pepper, salt, tarragon vinegar, and oil. Heap the lettuce and Lobster high, and cover it with mayonnaise sauce laid on very evenly. Garnish the heap of salad and the top of the mould with capers, stoned olives, 'tarragon, chervil, and garden cress chopped very fine, slices of hard-boiled eggs, slices of truffles

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