Creamed Lobster
From A Little Cook-Book for a Little Girl, 1905
Presented as published in 1905. 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
198Calories
10 gProtein
29 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein10 g
Carbohydrates29 g
Fiber3 g
Sugars15 g
Total Fat6.3 g
Saturated Fat3.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol19 mg
Sodium1600 mg
Potassium529 mg
Calcium334 mg
Iron1.1 mg
Magnesium36 mg
Phosphorus274 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A198 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate34 mcg
Choline5.1 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 15. The excerpt below is the record exactly as published.
Creamed Lobster 1 lobster, or the meat from 1 can. 1 large cup of white or cream sauce. Take the lobster out of the shell and clean it ; Bridget will have to show you how the first time. Or, if you are using canned lobster, pour away all the juice and pick out the bits of shell, and find the black string which is apt to be there, and throw it away. Cut the meat in pieces as large as the end of your finger, and heat it in the sauce till it steams. Put in a small half-teaspoonful of salt, a pinch of cayenne, and a squeeze of lemon
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