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Deviled Lobster
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
624Calories
81 gProtein
22 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein81 g
Carbohydrates22 g
Fiber3.9 g
Sugars6.5 g
Total Fat23 g
Saturated Fat5.5 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat7.3 g
Omega-30 g
Cholesterol584 mg
Sodium2987 mg
Potassium1355 mg
Calcium540 mg
Iron2.8 mg
Magnesium210 mg
Phosphorus889 mg
Zinc17 mg
Copper6.2 mg
Manganese0.6 mg
Vitamin D1.5 mcg
Vitamin C13 mg
Vitamin A427 mcg
Vitamin E8.2 mg
Vitamin K12 mcg
Vitamin B60.8 mg
Vitamin B126 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.1 mg
Folate74 mcg
Choline344 mg
Caffeine0 mg
Water463 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 38. The excerpt below is the record exactly as published.
Deviled Lobster. 2 pounds lobster. % teaspoon salt, 1 cup white sauce. Dash of cayenne. T-/(2 teaspoon mustard, 1 tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.