Petits Souffles de Homard
From High-class cookery recipes, 1897
Presented as published in 1897. 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
1034Calories
3 gProtein
235 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories1034 kcal
Protein3.3 g
Carbohydrates235 g
Fiber5.8 g
Sugars162 g
Total Fat8.8 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat4.4 g
Cholesterol3.4 mg
Sodium936 mg
Potassium713 mg
Calcium98 mg
Iron3 mg
Magnesium39 mg
Phosphorus105 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A5.4 mcg
Vitamin E1.2 mg
Vitamin K25 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate38 mcg
Choline37 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 14. The excerpt below is the record exactly as published.
Petits Souffles de Homard. Ingredients, One Hen Lobster. Three tablespoonfuls of good Mayonnaise Sauce. Half a pint of Aspic JeUy. One gill of Tomato Sauce
Cook this with the app: pantry check, scaling, and the assistant.