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Timbale of Lobster (Homard en Timbale) a la Hammond
From The Swedish, French, American cook book, 1918
Serves 2
Serve with a cold aurorian sauce or as a salad.
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
10Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.6 kcal
Protein2.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium53 mg
Potassium25 mg
Calcium11 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus20 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.3 mcg
Choline8.8 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 165. The excerpt below is the record exactly as published.
Timbale of Lobster ( Homard en Timbale) a la Hammond Cook the lobster [see recipe: Boiled Lobster]. When cold^ break the shell and remove the meat; shred in small pieces for the filling; save the hard part of the meat from the claws for the deco¬ ration. Make an aspic of lobster, flavor strongly with sherry
Cook this with the app: pantry check, scaling, and the assistant.