Lobster Souffle k la Kate Terry
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. 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
1789Calories
46 gProtein
340 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories1789 kcal
Protein46 g
Carbohydrates340 g
Fiber5.4 g
Sugars237 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat4.3 g
Cholesterol359 mg
Sodium1936 mg
Potassium1009 mg
Calcium382 mg
Iron3.8 mg
Magnesium124 mg
Phosphorus549 mg
Zinc9 mg
Copper3.6 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C43 mg
Vitamin A63 mcg
Vitamin E3.8 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.1 mg
Folate80 mcg
Choline231 mg
Caffeine0 mg
Water397 g
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.
Lobster Souffle k la Kate Terry. Pound six ounces of lobster and four boned anchovies in a mortar till smooth ; add a table- SHELLFISH. 59 spoonful of anchovy essence, two tablespoonfuls of Devonshire cream, one of Mayonnaise sauce, a tiny dust of cayenne, and some lobster coral, and three- quarters of a pint of aspic jelly ; rub all through a fine hair sieve and whip it till cool. Pour two large spoonfuls of well-whipped cream, one of Mayon- naise sauce, and four of lobster; cut into tiny pieces a pinch of finely-chopped tarragon and chervil
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