Creamed Lobster

Name: Creamed Lobster
Ingredients: 14% CUPS MILK; 14 CAN LOBSTER; 3 TABLESPOONS WHEAT FLOUR; 4 TABLESPOONS COLD WATER; 14 TEASPOON WORCESTERSHIRE; 34 TEASPOON SALT; ONION JUICE TO FLAVOR

From Cooking with wholegrains, 1947

Serve on split Vermont Crackers, warmed in the oven.

Presented as published in 1947. 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

309Calories

14 gProtein

36 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories309 kcal

Protein14 g

Carbohydrates36 g

Fiber0.7 g

Sugars18 g

Total Fat12 g

Saturated Fat6.9 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol44 mg

Sodium1343 mg

Potassium612 mg

Calcium461 mg

Iron1.4 mg

Magnesium51 mg

Phosphorus397 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D3.5 mcg

Vitamin C0.7 mg

Vitamin A117 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B122 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.8 mg

Folate41 mcg

Choline68 mg

Caffeine0 mg

Water391 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 19. The excerpt below is the record exactly as published.

Creamed Lobster 14% CUPS MILK 14 CAN LOBSTER 3 TABLESPOONS WHEAT FLOUR 14 TEASPOON WORCESTERSHIRE 4 TABLESPOONS COLD WATER SAUCE 34 TEASPOON SALT ONION JUICE TO FLAVOR

Cook this with the app: pantry check, scaling, and the assistant.