The Chartreuse of Lobster

Name: The Chartreuse of Lobster
Ingredients: Put in a saucepan two cups of lobster; four tablespoons of dissolved Cox’s gelatine; cayenne pepper; a half cup of milk; one cup of whipped cream; color with some orange or fruit coloring

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Presented as published in 1924. 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

1148Calories

117 gProtein

35 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1148 kcal

Protein117 g

Carbohydrates35 g

Fiber0 g

Sugars25 g

Total Fat59 g

Saturated Fat35 g

Monounsaturated Fat17 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol794 mg

Sodium2130 mg

Potassium1479 mg

Calcium802 mg

Iron1.7 mg

Magnesium227 mg

Phosphorus1106 mg

Zinc18 mg

Copper7.1 mg

Manganese0.3 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A484 mcg

Vitamin E5.7 mg

Vitamin K4.5 mcg

Vitamin B60.7 mg

Vitamin B127.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.8 mg

Folate64 mcg

Choline406 mg

Caffeine0 mg

Water638 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 81. The excerpt below is the record exactly as published.

The Chartreuse of Lobster. Put in a saucepan two cups of lobster that has gone through the meat chopper once; add four tablespoons of dissolved Cox’s gelatine, cayenne pepper, salt, and a half cup of milk; stir until it commences to thicken then add one cup of whipped cream. Color with some orange or fruit coloring

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