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Souffle of Lobster

Name: Souffle of Lobster
Yield: 2 servings
Ingredients: Blend i ounce of butter; 2 ounces of flour; I gill of milk; y^ pound of cooked and chopped lobster; the yolks of 3 eggs; 6 oysters, chopped fine; a gill of cream

From With a saucepan over the sea, 1902

Serves 2

Presented as published in 1902. 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

511Calories

29 gProtein

28 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories511 kcal

Protein29 g

Carbohydrates28 g

Fiber0 g

Sugars3.1 g

Total Fat42 g

Saturated Fat16 g

Monounsaturated Fat8 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol520 mg

Sodium529 mg

Potassium444 mg

Calcium246 mg

Iron2.6 mg

Magnesium63 mg

Phosphorus410 mg

Zinc5.2 mg

Copper1.6 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A118 mcg

Vitamin E1.7 mg

Vitamin K1.6 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.8 mg

Folate94 mcg

Choline300 mg

Caffeine0 mg

Water198 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 16. The excerpt below is the record exactly as published.

SOUFFLE OF LOBSTER. (Nice.) Blend i ounce of butter with 2 ounces of flour ; add I gill of milk, salt, pepper, and nutmeg, and 34 With a Saucepan over the Sea y^ pound of cooked and chopped lobster, then the yolks of 3 eggs, 6 oysters, chopped fine, a gill of cream

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