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Stuffed Turbot with Mousse of Lobster a la Alexandra
From The Swedish, French, American cook book, 1918
Serves 4
Serve as fish entree for luncheon or dinner.
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
15Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories15 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol7.5 mg
Sodium23 mg
Potassium37 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium8 mg
Phosphorus20 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A1.7 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.3 mcg
Water12 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 115. The excerpt below is the record exactly as published.
Stuffed Turbot with Mousse of Lobster a la Alexandra Turbot farci de Mousse de Homard, a la Alexandra Fillet the turbot and cut in pieces two and a half inches long by two inches wide; stuff with lobster mousse; roll; egg the fillets in the centre; then put a row of chopped truffles lengthwise on top of the row; put on a buttered pan with some sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.