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Lobster Souffle
From Kentucky receipt book, 1903
Serves 2
Can be put in individual ramekin cases.
Presented as published in 1903. 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
658Calories
3 gProtein
114 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories658 kcal
Protein3.5 g
Carbohydrates114 g
Fiber2.8 g
Sugars80 g
Total Fat21 g
Saturated Fat2.9 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat12 g
Cholesterol16 mg
Sodium487 mg
Potassium374 mg
Calcium56 mg
Iron1.6 mg
Magnesium23 mg
Phosphorus76 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0.1 mcg
Vitamin E3.4 mg
Vitamin K6.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline25 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 24. The excerpt below is the record exactly as published.
Lobster Souffle. ' - • Cook a 2-pound lobster ; when cold cut in dice. Have 3% table- spoons of mayonnaise dressing, 1 cup of aspic jelly, % cup tomato sauce, beat until it is light, then stir in the lobster, add a little tar- ragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.