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Tomato Aspic with Lobster a la Octavious
From The Swedish, French, American cook book, 1918
Serves 4
Serve before the soup.
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
534Calories
14 gProtein
10 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein14 g
Carbohydrates10 g
Fiber1.1 g
Sugars2.4 g
Total Fat49 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat28 g
Omega-30 g
Cholesterol56 mg
Sodium638 mg
Potassium293 mg
Calcium101 mg
Iron1.7 mg
Magnesium37 mg
Phosphorus198 mg
Zinc2.7 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A32 mcg
Vitamin E7.3 mg
Vitamin K119 mcg
Vitamin B60.1 mg
Vitamin B125.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate50 mcg
Choline9.1 mg
Caffeine0.5 mg
Water76 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 22. The excerpt below is the record exactly as published.
Tomato Aspic with Lobster a la Octavious Aspic de Tomate au Homard, a la Octavious Glaze little ring moulds with tomato aspic that has been colored the shade of a tomato; sprinkle with chopped parsley; fill with the aspic; leave on the ice until ready to serve. Take cooked lobster meat, cut in small dices, also some capers; if large, cut in halves or four; if small, leave whole; mix the capers and lobster together with some mayonnaise dressing; pepper and salt to taste; fill in the centre of the ring that is served on a round thin slice of buttered AMERICAN COOK BOOK bread. Garnish with chopped truffles on the top, lobster claws
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Cook this with the app: pantry check, scaling, and the assistant.