pescatariannut-freesoy-free
Broiled Pompano with Lobster
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Serve on a bed of green celery.
Presented as published in 1902. 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
518Calories
13 gProtein
8 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein13 g
Carbohydrates7.8 g
Fiber0 g
Sugars0.2 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol329 mg
Sodium156 mg
Potassium260 mg
Calcium114 mg
Iron1.2 mg
Magnesium22 mg
Phosphorus214 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A85 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate33 mcg
Choline162 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 62. The excerpt below is the record exactly as published.
Btoifed Pompano with Lobster Select a fresh pompano, clean and wash it, and having re- moved the head and tail, reserve them for future use. Split the fish as for broiling and remove the bone. Boil a small lobster weighing about one and a half pounds. When cool remove the meat, saving the coral. Pound the meat in a mor- tar and rub it through a puree sieve. Mix it with a small cup of cream sauce, two well-beaten eggs, one tablespoonful of flour. Season with salt, white pepper, and if desired a dash of nutmeg
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