pescatariannut-freeegg-freesoy-free
Bisque of Lobster
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
495Calories
19 gProtein
98 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories495 kcal
Protein19 g
Carbohydrates98 g
Fiber5.2 g
Sugars0.5 g
Total Fat15 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol101 mg
Sodium1302 mg
Potassium276 mg
Calcium355 mg
Iron33 mg
Magnesium56 mg
Phosphorus185 mg
Zinc2.5 mg
Copper0.8 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate178 mcg
Choline50 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 62. The excerpt below is the record exactly as published.
Bisque of Lobster Wash, boil and open two hen lobsters ; cut the meat into small pieces. Break the shells and small claws; put in a saucepan with a quart of boiling water. Pound and mix the spawn, the fat, part of the coral, two ounces of the lobster meat, an ounce of butter, and two of flour until reduced to a pulp. Strain the liquor from the saucepan over the pulp, gradually mixing it; season with a little salt and cayenne
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