Bisque of Lobster

Name: Bisque of Lobster
Ingredients: half a pound of boiled lobster; half instead of three quarters of a cupful of tomatoes

From French dishes for American tables, 1886

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

188Calories

38 gProtein

3 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories188 kcal

Protein38 g

Carbohydrates2.9 g

Fiber0.9 g

Sugars2 g

Total Fat1.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.7 g

Cholesterol288 mg

Sodium963 mg

Potassium630 mg

Calcium198 mg

Iron0.8 mg

Magnesium94 mg

Phosphorus383 mg

Zinc8.1 mg

Copper3.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A34 mcg

Vitamin E2.4 mg

Vitamin K5.9 mcg

Vitamin B60.3 mg

Vitamin B122.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)4 mg

Folate34 mcg

Choline164 mg

Caffeine0 mg

Water254 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 13. The excerpt below is the record exactly as published.

Bisque of Lobster. Take half a pound of boiled lobster from which you have removed the shell, and proceed as for the foregoing, adding half instead of three quarters of a cupful of tomatoes

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