Bashawed Lobster

Name: Bashawed Lobster
Ingredients: a little white sauce; a teaspoonful of anchovy sauce; half a teaspoonful of black pepper; the meat of a tinned lobster; a piece of onion, about the size of one’s thumb; enough parsley to fill a teaspoon brimming full when chopped

From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880

Serve in lobster shells if available.

Presented as published in 1880. 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

236Calories

11 gProtein

35 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories236 kcal

Protein11 g

Carbohydrates35 g

Fiber3.1 g

Sugars19 g

Total Fat6.3 g

Saturated Fat3.9 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol19 mg

Sodium953 mg

Potassium656 mg

Calcium354 mg

Iron1.1 mg

Magnesium57 mg

Phosphorus307 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A206 mcg

Vitamin E0.2 mg

Vitamin K27 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.1 mg

Folate58 mcg

Choline10 mg

Caffeine0 mg

Water338 g

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 132. The excerpt below is the record exactly as published.

bashawed lobster ” as follows : — Get a little white sauce or a little butter, and colour it a deep red with some lobster butter. Next chop up a piece of onion, about the size of one’s thumb down to the first joint, and enough parsley to fill a tea- spoon brimming full when chopped. Cut up some of the meat of a tinned lobster and mix all this together. Add a teaspoonful of anchovy sauce and half a teaspoonful of black pepper

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