Creamed Lobster
From Household science and arts, 1913
Presented as published in 1913. 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
614Calories
91 gProtein
38 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein91 g
Carbohydrates38 g
Fiber6.6 g
Sugars14 g
Total Fat11 g
Saturated Fat5.4 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol622 mg
Sodium2485 mg
Potassium1713 mg
Calcium849 mg
Iron4.2 mg
Magnesium254 mg
Phosphorus1088 mg
Zinc18 mg
Copper6.8 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A230 mcg
Vitamin E4.6 mg
Vitamin K42 mcg
Vitamin B60.7 mg
Vitamin B127.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate78 mcg
Choline335 mg
Caffeine0 mg
Water605 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 44. The excerpt below is the record exactly as published.
CREAMED LOBSTER Make a thin white sauce according to No. 24, and keep it hot in a double boiler. Cut the lobster meat fine. Allow 1 c. sauce to 2 e. lobster meat. Add the lobster to the sauce, cook it about five minutes, or just long enough to heat the lobster. Season it with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.