Bisque of Lobster
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
63Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein2.6 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium5 mg
Potassium333 mg
Calcium111 mg
Iron2.4 mg
Magnesium43 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water3.1 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 3. The excerpt below is the record exactly as published.
Bisque of Lobster. Remove the meat of a lobster from the shell, and cut the tender pieces into quarter inch dice ; put the ends of the claw-meat and any tough portions in a sauce- pan with the bones of the body and a little cold water, and boil for twenty minutes, adding a little water from time to time as may be necessary. Put the coral to dry in a moderate oven, and mix a little flour with some cold milk, and stir into the milk, which should be boiling, stirring over the fire for ten minutes ; then strain the water from the bones and other parts, mix it with the milk, add a little butter, salt, pepper and cayenne
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