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Scalloped Lobsters on Half Shell a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with parsley in the center and serve with small claws around.
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
270Calories
11 gProtein
54 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories270 kcal
Protein11 g
Carbohydrates54 g
Fiber6.6 g
Sugars36 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol32 mg
Sodium3764 mg
Potassium1060 mg
Calcium76 mg
Iron2.2 mg
Magnesium42 mg
Phosphorus182 mg
Zinc1.3 mg
Copper0.7 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A93 mcg
Vitamin E5.5 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate27 mcg
Choline55 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 163. The excerpt below is the record exactly as published.
Scalloped Lobsters on Half Shell a l’Americaine Homard dentele, sur VEcaille, a V Americaine Cook lobsters in boiling wTater for about eighteen minutes; when cold, take from the water, remove shells (carefully, so as not to break the head shells) and small claws; remove the meat and cut it in small dices; then cut the shells in halves and trim them all around so as to make them neat and dainty. Make an American sauce
Cook this with the app: pantry check, scaling, and the assistant.