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Velouté de Homard au Paprika
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
67Calories
3 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein2.8 g
Carbohydrates14 g
Fiber2.1 g
Sugars4.9 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol7.9 mg
Sodium33 mg
Potassium279 mg
Calcium30 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A30 mcg
Vitamin E0.4 mg
Vitamin K5.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate37 mcg
Choline14 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 140. The excerpt below is the record exactly as published.
VELOUTE DE HOMARD AU PAPRIKA Prepare a medium-sized lobster a l’Américaine, and, in addition to the usual ingredients of the preparation, include two concassed tomatoes and two roughly chopped onions. Season with paprika. For the rest of the operation, proceed exactly as directed under ‘‘ Velouté a la Cleveland.”’ Garnish with lobster meat cut into dice, two tablespoonfuls of rice, and one tablespoonful of pimentos
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