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Creamed Lobster
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
647Calories
49 gProtein
29 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories647 kcal
Protein49 g
Carbohydrates29 g
Fiber0.8 g
Sugars10 g
Total Fat36 g
Saturated Fat9 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Cholesterol315 mg
Sodium1933 mg
Potassium846 mg
Calcium476 mg
Iron1.9 mg
Magnesium125 mg
Phosphorus621 mg
Zinc9.4 mg
Copper3.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A327 mcg
Vitamin E3 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Folate51 mcg
Choline202 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 112. The excerpt below is the record exactly as published.
Creamed Lobster. — For one pint of lobster meat cut fine, make one pint of white sauce (see page 189). Season with salt^ cayenne., and lemon
Cook this with the app: pantry check, scaling, and the assistant.