Creamed Lobster

Name: Creamed Lobster
Ingredients: Take meat and chop fine; add a little salt; and a small pinch of pepper; and a sprinkle of mace; Prepare the cream by melting a tablespoonful of butter; and while boiling stir in a tablespoonful of sifted flour; Heat to the boiling point sufficient milk to make a good thick cream, say 5/8 pint

From Machias Cook Book, 1899

Presented as published in 1899. 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

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 20. The excerpt below is the record exactly as published.

CREAMED LOBSTER. Take meat and chop fine, add a little salt and a small pinch of pepper and a sprinkle of mace. Prepare the cream by melting a tablespoonful of butter, and while boiling stir in a tablespoonful of sifted flour. Heat to the boiling point sufficient milk to make a good thick cream, say 5^ pint

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