pescatariannut-freeegg-freesoy-free
Creamed Lobster
From The household cook book, 1902
Serves 2
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
667Calories
46 gProtein
12 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein46 g
Carbohydrates12 g
Fiber0 g
Sugars5.9 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol446 mg
Sodium2238 mg
Potassium774 mg
Calcium422 mg
Iron0.8 mg
Magnesium112 mg
Phosphorus574 mg
Zinc9.1 mg
Copper3.2 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E2.1 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate28 mcg
Choline188 mg
Caffeine0 mg
Water368 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 455. The excerpt below is the record exactly as published.
CREAMED LOBSTER.— Into the blazer, (be sure and have the hot water dish under it), put 2 teaspoons butter, 2 heaping teaspoons flour, 1 cup milk and 1 cup cream; cook till it makes a smooth sauce; then put in 2 cups lobster, *1 teaspoon salt and a dash of cayenne; stir until the lobster is thoroughly heated through ; then put in an- other cup of cream and leave just long enough to heat it well. Add a little lemon juice
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