Lobster with Oyster Crab a la Fanchonette

Name: Lobster with Oyster Crab a la Fanchonette
Ingredients: One pint of oyster crabs; a small lobster; a cup of milk; one tablespoonful of butter; one spoon of flour; two tablespoonfuls of sherry if at hand; pepper; salt to taste

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Presented as published in 1924. 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

665Calories

96 gProtein

31 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories665 kcal

Protein96 g

Carbohydrates31 g

Fiber6.3 g

Sugars12 g

Total Fat25 g

Saturated Fat5.9 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol430 mg

Sodium1488 mg

Potassium2284 mg

Calcium836 mg

Iron6 mg

Magnesium235 mg

Phosphorus1374 mg

Zinc18 mg

Copper3.5 mg

Manganese3.9 mg

Vitamin D2.3 mcg

Vitamin C14 mg

Vitamin A94 mcg

Vitamin E0.4 mg

Vitamin K41 mcg

Vitamin B60.9 mg

Vitamin B1244 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)13 mg

Folate212 mcg

Choline46 mg

Caffeine0 mg

Water615 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 81. The excerpt below is the record exactly as published.

Lobster with Oyster Crab a la Fanchonette Homard aux Crabes d’huitre a la Fanchonette One pint of oyster crabs, a small lobster, a cup of milk, one table¬ spoonful of butter, one spoon of flour, two tablespoonfuls of sherry if at hand, pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.