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Common Lobster Sauce
From Modern cookery, in all its branches, 1884
Serves 4
A small quantity can be made with remains of a lobster.
Presented as published in 1884. 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
443Calories
3 gProtein
3 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein3.1 g
Carbohydrates2.8 g
Fiber1.1 g
Sugars0.2 g
Total Fat48 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol134 mg
Sodium173 mg
Potassium98 mg
Calcium41 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus44 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.9 mg
Vitamin A402 mcg
Vitamin E1.9 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate6.8 mcg
Choline18 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 125. The excerpt below is the record exactly as published.
COMMON LOBSTER SAUCE. Add to half a pint of good melted butter a tablespoonful of essence of anchovies, a small half-saltspoonful of freshly pounded mace, and less than a quarter one of cayenne. If a couple of spoonsful of cream should be at hand, stir them to the sauce when it boils ; then put in the flesh of the tail and claws of a small lobster
Cook this with the app: pantry check, scaling, and the assistant.