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Lobster with Rice a la Hammond
From The Swedish, French, American cook book, 1918
Serves 4
A sophisticated dish that combines flavors and textures.
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
28Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein1.5 g
Carbohydrates5 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium27 mg
Potassium20 mg
Calcium7 mg
Iron0.3 mg
Magnesium3.9 mg
Phosphorus17 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline4.8 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 154. The excerpt below is the record exactly as published.
Lobster with Rice a la Hammond Homard au Riz, a la Hammond Boil lobster [see recipe: Boiled Lobster]; take out of the water and remove meat; put on a broiler and glaze with cream sauce fla¬ vored with sherry; color with red and orange coloring the shade of the lobster; make a rice foundation and put lobster on top of this, decorate with white cream sauce and truffles; in the centre pour curried sauce; garnish all around with the claws and parsley
Cook this with the app: pantry check, scaling, and the assistant.