pescatariannut-freesoy-free
Lobster Mousse
From Boston Cooking-School cook book, 1896
Serves 6
Fills 8 or more small molds.
Presented as published in 1896. 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
736Calories
32 gProtein
16 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein32 g
Carbohydrates16 g
Fiber0.5 g
Sugars1.3 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol415 mg
Sodium1407 mg
Potassium536 mg
Calcium256 mg
Iron1.4 mg
Magnesium78 mg
Phosphorus388 mg
Zinc6.1 mg
Copper2.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E1.5 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate34 mcg
Choline159 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 174. The excerpt below is the record exactly as published.
LOBSTER MOUSSE 2-pound live lobster 2 eggs, slightly beaten Y{ cup stale bread crumbs Cooking sherry 4 cup cream Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.