pescatariannut-freesoy-free
Mousse of Lobster
From The Swedish, French, American cook book, 1918
Serves 1
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
775Calories
64 gProtein
87 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein64 g
Carbohydrates87 g
Fiber4.9 g
Sugars13 g
Total Fat16 g
Saturated Fat5.6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol501 mg
Sodium2185 mg
Potassium975 mg
Calcium578 mg
Iron6.9 mg
Magnesium161 mg
Phosphorus788 mg
Zinc11 mg
Copper3.5 mg
Manganese1.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A121 mcg
Vitamin E2.7 mg
Vitamin K7.3 mcg
Vitamin B60.5 mg
Vitamin B124.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate163 mcg
Choline353 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 95. The excerpt below is the record exactly as published.
mousse of lobster; turn fish over in pan; sprinkle with pepper and salt; put some sherry in the pan; cook in oven — well covered — from fifteen to twenty-five minutes (according to the size of the fish); take out; glaze with a brown glaze; make an eye of lemon and truffle; garnish with lobster claws all around, lemon and parsley. Serve with a hollandaise sauce, for dinner. Mousse of Lobster. One cup cooked ground lobster, one cup bread crumbs, three tablespoons cream sauce, half cup milk, three tablespoons sherry, one egg
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