pescatariandairy-freenut-freesoy-free
Breaded Lobster
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
163Calories
9 gProtein
24 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein8.9 g
Carbohydrates24 g
Fiber1.2 g
Sugars0.9 g
Total Fat3.2 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol57 mg
Sodium296 mg
Potassium108 mg
Calcium68 mg
Iron1.6 mg
Magnesium19 mg
Phosphorus93 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate55 mcg
Choline60 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 54. The excerpt below is the record exactly as published.
Breaded Lobster. Split the meat of the tail and claws, and season well with salt and pepper. Dip in beaten egg and then in bread crumbs, which let dry on the meat ; and then repeat the operation. Place in a frying- basket, and plunge into boiling fat. Cook till a golden brown — about two minutes.
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