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Mousse de Homard, frappee
From The new century cookery book, 1901
Serves 4
In cold weather, the gelatine may be omitted.
Presented as published in 1901. 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
401Calories
3 gProtein
31 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein3.2 g
Carbohydrates31 g
Fiber0.5 g
Sugars21 g
Total Fat29 g
Saturated Fat7.1 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat13 g
Omega-31.5 g
Cholesterol37 mg
Sodium329 mg
Potassium112 mg
Calcium61 mg
Iron0.4 mg
Magnesium9.6 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C3.8 mg
Vitamin A37 mcg
Vitamin E1.1 mg
Vitamin K46 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate9 mcg
Choline22 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 198. The excerpt below is the record exactly as published.
Mousse de Homard, frappee. — 1 hen lobster, H gill double cream, 1 gill bechamel sauce (No. 203), 1 gill aspic jelly, 2 leaves French leaf gelatine, 1 gill tomato mayonnaise (No. 277), lobster coral, paprika pepper, and salt
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