Washington Dariole

Name: Washington Dariole
Ingredients: 4 pint Aspic Jelly; 4 to 6 ozs. lobster meat cut into dice; t gill thick tomato sauce; 4 tablespoonfuls Mayonnaise Sauce; 1 tablespoonful finely chopped parsley

From Cox's manual of gelatine cookery (copyright), 1938

Presented as published in 1938. 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

7283Calories

12 gProtein

1779 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories7283 kcal

Protein12 g

Carbohydrates1779 g

Fiber30 g

Sugars1249 g

Total Fat13 g

Saturated Fat2.5 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat6 g

Cholesterol4.6 mg

Sodium1267 mg

Potassium2377 mg

Calcium546 mg

Iron14 mg

Magnesium125 mg

Phosphorus530 mg

Zinc1.9 mg

Copper2.7 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C235 mg

Vitamin A34 mcg

Vitamin E5.9 mg

Vitamin K36 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2 mg

Niacin (B3)2.2 mg

Folate296 mcg

Choline278 mg

Caffeine0 mg

Water936 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 12. The excerpt below is the record exactly as published.

WASHINGTON DARIOLES. Eight to ten persons 4 pint Aspic Jelly (Recipe No. 16) 4 to 6 ozs. lobster meat cut into dice t gill thick tomato sauce 4 tablespoonfuls Mayonnaise Sauce (Recipe No. 188) 1 tablespoonful finely chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.