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Lobsters, Jellied
From Harper's cook book encyclopædia, 1902
Serves 4
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
676Calories
57 gProtein
56 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein57 g
Carbohydrates56 g
Fiber0.9 g
Sugars39 g
Total Fat23 g
Saturated Fat3.9 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat13 g
Omega-31.5 g
Cholesterol444 mg
Sodium1657 mg
Potassium761 mg
Calcium305 mg
Iron1.4 mg
Magnesium134 mg
Phosphorus570 mg
Zinc12 mg
Copper4.7 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C7.4 mg
Vitamin A7.8 mcg
Vitamin E4 mg
Vitamin K45 mcg
Vitamin B60.4 mg
Vitamin B124.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.4 mg
Folate44 mcg
Choline257 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 156. The excerpt below is the record exactly as published.
Lobsters, Jellied. — Cut up 3 lbs. of boiled lobster meat. Take half a cupful of mayonnaise, a cupful of stiff aspic jelly, a teaspoonful of gel- atine, and a table-spoonful of to- mato sauc
Cook this with the app: pantry check, scaling, and the assistant.