Frenchdinner

Bisque of Lobster

Name: Bisque of Lobster
Cuisine: French
Ingredients: one pound of lobster meat; two ounces of butter; three tablespoons sifted flour; one pint of rich Soup stock; one tablespoon of fresh butter; one pint of cream

From Council cook book, 1908

A few pieces of lobster can be added to each plate.

Presented as published in 1908. 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

2212Calories

99 gProtein

53 gCarbs

233 gFat

Full nutrition (33 nutrients)

Calories2212 kcal

Protein99 g

Carbohydrates53 g

Fiber0 g

Sugars7.5 g

Total Fat233 g

Saturated Fat98 g

Monounsaturated Fat38 g

Polyunsaturated Fat2.4 g

Cholesterol1237 mg

Sodium2699 mg

Potassium1903 mg

Calcium696 mg

Iron3.5 mg

Magnesium227 mg

Phosphorus1164 mg

Zinc18 mg

Copper6.4 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A9.3 mcg

Vitamin E4.1 mg

Vitamin K12 mcg

Vitamin B60.9 mg

Vitamin B125.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)17 mg

Folate107 mcg

Choline362 mg

Caffeine0 mg

Water1090 g

As published

This recipe was extracted from Council cook book (1908), page 6. The excerpt below is the record exactly as published.

Bisque of Lobster. Chop up one pound of lobster meat very fine, melt , two ounces of butter, adding three tablespoons sifted flour. When smooth add one pint of rich Soup stock, stirring well to avoid lumps. When boiled up add the lobster meat, one tablespoon of fresh butter, one pint of cream

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