Frenchdinnerpescatariangluten-freenut-freesoy-free
Lobster Souffle (cold)
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
1062Calories
46 gProtein
125 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories1062 kcal
Protein46 g
Carbohydrates125 g
Fiber8.6 g
Sugars80 g
Total Fat44 g
Saturated Fat9.1 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat22 g
Omega-31.5 g
Cholesterol352 mg
Sodium1415 mg
Potassium1150 mg
Calcium292 mg
Iron3.5 mg
Magnesium141 mg
Phosphorus547 mg
Zinc9.5 mg
Copper3.5 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C34 mg
Vitamin A535 mcg
Vitamin E13 mg
Vitamin K69 mcg
Vitamin B60.9 mg
Vitamin B123.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate73 mcg
Choline221 mg
Caffeine0 mg
Water279 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 397. The excerpt below is the record exactly as published.
Lobster Souffle (cold). — Take % lb. of cold boiled lobster and a table- spoonful of lobster coral, mix and rub through a sieve; add a table- spoonful each of thick cream and mayonnaise dressing, a dash of cay- enne, half a teaspoonful of lemon- juice, and a gill of melted aspic jelly. Set on ice until the mixture begins to thicken, add two table-spoonfuls of mayonnaise, a table-spoonful of chopped shrimp, and a teaspoonful of minced parsley
Cook this with the app: pantry check, scaling, and the assistant.