pescatariangluten-freedairy-freenut-freesoy-free
Lobster with Mayonnaise (Mayonnaise au Homard) a la Eldora
From The Swedish, French, American cook book, 1918
Serves 1
Ideal for luncheon or supper.
Presented as published in 1918. 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
200Calories
10 gProtein
1 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories200 kcal
Protein10 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.6 g
Total Fat17 g
Saturated Fat3.3 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat7.6 g
Cholesterol218 mg
Sodium241 mg
Potassium115 mg
Calcium47 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus130 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E2.5 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline165 mg
Caffeine0 mg
Water61 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 161. The excerpt below is the record exactly as published.
obster with Mayonnaise ( Mayonnaise au Homard) a la Eldora Cook the lobster [see recipe: Boiled Lobster]. When cold re¬ move the meat carefully, cut in large pieces; take a white lettuce leaf for each portion; trim the leaf around, also the stem, and make it the shape of a handle; twist a little Spanish pepper around the stem; then put the small portion of lobster on the lettuce leaf and a tablespoon of rich mayonnaise dressing on top. Garnish with a thin slice of hard-boiled egg on each with a diamond of truffle on top and a strip of Spanish pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.