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Boiled Lobster
From Original White House Cookbook, 1887
Serves 1
Avoid overcooking to prevent tough meat.
Presented as published in 1887. 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
19Calories
4 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein4.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol32 mg
Sodium9806 mg
Potassium52 mg
Calcium27 mg
Iron0.1 mg
Magnesium9.8 mg
Phosphorus40 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.5 mcg
Choline18 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 38. The excerpt below is the record exactly as published.
BOILED LOBSTER. Put a handful of salt into a large kettle or pot of boiling water. When the water boils very hard put in the lobster
Cook this with the app: pantry check, scaling, and the assistant.