pescatariangluten-freedairy-freenut-freesoy-free
Lobster Salad with Aspic Jelly
From The encyclopaedia of practical cookery, 1892
Serves 4
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
603Calories
2 gProtein
55 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein1.9 g
Carbohydrates55 g
Fiber0.9 g
Sugars39 g
Total Fat41 g
Saturated Fat6.5 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol31 mg
Sodium403 mg
Potassium85 mg
Calcium26 mg
Iron0.5 mg
Magnesium6.1 mg
Phosphorus37 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C7 mg
Vitamin A8.9 mcg
Vitamin E2 mg
Vitamin K90 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline31 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 379. The excerpt below is the record exactly as published.
Lobster Salad with Aspic Jelly. shape. Lean the slices of Lobster against the salad, in circles overlapping each other ; put the meat of the claws on the top, and mask with half-set aspic jelly (see Fig. 1096). Fill a sauceboat with mayonnaise sauce with eggs
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