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Souffle of Lobster with Truffles a la Walde
From The Swedish, French, American cook book, 1918
Serves 4
Entree for dinner or luncheon.
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
59Calories
1 gProtein
4 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories59 kcal
Protein0.7 g
Carbohydrates4 g
Fiber0.1 g
Sugars3.1 g
Total Fat4.5 g
Saturated Fat2.7 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol12 mg
Sodium4.7 mg
Potassium34 mg
Calcium21 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline2 mg
Caffeine0.8 mg
Water8.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 158. The excerpt below is the record exactly as published.
Souffle of Lobster with Truffles a la Walde Homard souffle, aux Truffes, a la Hammond Butter individual closed moulds, charlotte moulds, or small individual ice-cream moulds, like pears or apples. Decorate one side of the mould with white of egg and truffles (any design); spread with mousse [see recipe: Mousse of Lobster]; add to each AMERICAN COOK BOOK 109 cup of the mousse three tablespoons of very fine-chopped truffles and some whipped cream
Cook this with the app: pantry check, scaling, and the assistant.