FoodNet

Patties of Lobster and Almonds

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Almond-meal may be used to thicken the cream.

Presented as published in 1904. 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

2873Calories
114 gProtein
59 gCarbs
212 gFat
Full nutrition (34 nutrients)
Calories2873 kcal
Protein114 g
Carbohydrates59 g
Fiber6.9 g
Sugars2.9 g
Total Fat212 g
Saturated Fat102 g
Monounsaturated Fat59 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol1455 mg
Sodium3428 mg
Potassium2224 mg
Calcium922 mg
Iron5.9 mg
Magnesium406 mg
Phosphorus1569 mg
Zinc21 mg
Copper7.1 mg
Manganese2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A165 mcg
Vitamin E5.2 mg
Vitamin K12 mcg
Vitamin B60.9 mg
Vitamin B126.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate94 mcg
Choline627 mg
Caffeine0 mg
Water905 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 16. The excerpt below is the record exactly as published.

Patties of lobster and almonds mixed." — Charles Reade ("The Cloister and the Hearth")* FILL puff paste patty shells with a mixture compounded of two cup- fuls of lobster cut in small pieces and a half cupful of blanched and chopped almonds, stirred into two cup- fuls of cream, to which has been added the beaten yolks of two eggs and a glass of sherry. Let the cream, eggs, and wine cook together in a sauce-pan over boiling water until the cream begins to thicken ; season with half a teaspoonful of salt and a little paprika

Cook this with the app: pantry check, scaling, and the assistant.