Stewed Lobster Bordelaise

Name: Stewed Lobster Bordelaise
Ingredients: one wineglassful of red wine; one chopped shallot; half of a small carrot; meat from two boiled lobsters, cut into pieces, which should weigh about one and one-half pounds; one pinch of salt; one-third pinch of pepper; a very little nutmeg; one-half pint of veloute sauce

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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

558Calories

113 gProtein

8 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories558 kcal

Protein113 g

Carbohydrates7.9 g

Fiber1.8 g

Sugars3.8 g

Total Fat5.2 g

Saturated Fat1.2 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat2.1 g

Cholesterol864 mg

Sodium2902 mg

Potassium1557 mg

Calcium593 mg

Iron2.2 mg

Magnesium268 mg

Phosphorus1124 mg

Zinc24 mg

Copper9.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C4.2 mg

Vitamin A257 mcg

Vitamin E6.1 mg

Vitamin K4.2 mcg

Vitamin B60.9 mg

Vitamin B128.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)11 mg

Folate84 mcg

Choline484 mg

Caffeine0 mg

Water602 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 44. The excerpt below is the record exactly as published.

Stewed Lobster Bordelaise. Add to one wineglassful of red wine in a stewpan one chopped shallot and half of a small carrot, cut into exceedingly small pieces. Boil for five minutes, put in the meat from two boiled lobsters, cut into pieces, which should weigh about one and one-half pounds, one pinch of salt, one-third pinch of pepper, and a very little nut- meg, and finally one-half pint of veloute sauce

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