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Mousse of Lobster a la Waldorf
From The Swedish, French, American cook book, 1918
Serves 2
Entree for dinner.
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
352Calories
46 gProtein
3 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein46 g
Carbohydrates2.9 g
Fiber0 g
Sugars0.6 g
Total Fat15 g
Saturated Fat7.1 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol512 mg
Sodium1233 mg
Potassium588 mg
Calcium244 mg
Iron1.6 mg
Magnesium100 mg
Phosphorus498 mg
Zinc9.1 mg
Copper3.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A82 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B123.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate47 mcg
Choline315 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 159. The excerpt below is the record exactly as published.
Mousse of Lobster a la Waldorf Mousse de Homard a la Waldorf Two cups lobster, two eggs, six spoons cream sauce, two spoons sherry, two spoons cream, cayenne pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.