Frenchdinnergluten-freeegg-free
Bisque of Lobster
From Cooking for profit, 1886
Serves 10
Selected small pieces of lobster meat should be added as a sign of the soup's ingredients.
Presented as published in 1886. 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
443Calories
16 gProtein
47 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein16 g
Carbohydrates47 g
Fiber1 g
Sugars17 g
Total Fat22 g
Saturated Fat7.7 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol37 mg
Sodium4688 mg
Potassium771 mg
Calcium52 mg
Iron4 mg
Magnesium50 mg
Phosphorus192 mg
Zinc6.5 mg
Copper1.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A97 mcg
Vitamin E5.6 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.2 mg
Folate45 mcg
Choline59 mg
Caffeine0 mg
Water493 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 321. The excerpt below is the record exactly as published.
Bisque of lobster (6 qts 48 cents.) Baked carp, tomato sauce (4 lbs and sauce, 50 cents.) Boiled ham with Brussells sprouts (25 cents.) Roast loin of beef (2 lbs 35 cents.) Braised young pig, a la Francaise (7 lbs and sauce, 155 cents.) Salmi of grouse with olives (6 grouse and sauce, 130 cents.) Egg-plant stew, a la Turque (16 orders, 32 cents.) Compote of bananas with rice (18 bananas 36 orders, 4Q cents.) Fried cabbage 6, baked pumpkin 8, tomatoes 8, corn 10, beets 4, potatoes 8 (44 cents.) Baked barley pudding (28 cents.) Peach meringue (like No. 195; 43 cents.) Best sponge cake (No. 1091 ; 25 cents.) Plums, apples, nuts, raisins, cheese, etc. (44 cents.) Milk, cream, coffee, tea, butter, etc. (84 cents.) Total, $7 83546 persons; 17 cents a plate. rneat of lobster may be added, and sprink- ling of parsley, salt and cayenne. 1082— Baked Carp, Tomato Sauce. This morning took place the first break of Summer boarders for their homes; nine went away before dinner ; going to prepare their children for school for Sep- tember. 1081— Bisque of Lobster. Bisque is paste ; bisque soups are soups thickened with a paste or puree or pulp offish or game, as bisque ice creams are creams thickened with pulp of fruit or nuts. Selected small pieces of the meat are put in at least as a sign of what the soup is made. Take 6 quarts of soup stock, and boil in it the bones or part of a fish, or per- haps the remains of yesterday's matelotte. Take out half of it and made into butter sauce. Pound a can of lobster
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Cook this with the app: pantry check, scaling, and the assistant.