Curried Lobster, I

Name: Curried Lobster, I
Ingredients: a two-pound lobster; three tablespoons butter; three tablespoons flour; one teaspoon curry powder; one-half teaspoon salt; one-eighth teaspoon paprika; two cups milk

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

1084Calories

169 gProtein

42 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories1084 kcal

Protein169 g

Carbohydrates42 g

Fiber1.2 g

Sugars24 g

Total Fat56 g

Saturated Fat11 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol1305 mg

Sodium5195 mg

Potassium2615 mg

Calcium1383 mg

Iron4.1 mg

Magnesium415 mg

Phosphorus1994 mg

Zinc34 mg

Copper12 mg

Manganese0.9 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A172 mcg

Vitamin E8.7 mg

Vitamin K2.2 mcg

Vitamin B61.3 mg

Vitamin B1214 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)17 mg

Folate130 mcg

Choline726 mg

Caffeine0 mg

Water1174 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 10. The excerpt below is the record exactly as published.

Curried Lobster, I Prepare same as Creamed Lobster, adding one teaspoon curry powder to flour when mak- ing sauce. Curried Lobster, II Remove the meat from a two-pound lobster and cut in cubes. Cook three tablespoons butter with one-half tablespoon finely chopped onion until yellow. Add three tablespoons flour mixed with one-half tablespoon curry powder, one-half teaspoon salt, and one-eighth teaspoon paprika. Pour on gradually two cups milk

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