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Deviled Lobster
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
99Calories
20 gProtein
1 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein20 g
Carbohydrates0.5 g
Fiber0.4 g
Sugars0.1 g
Total Fat4.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol158 mg
Sodium896 mg
Potassium317 mg
Calcium107 mg
Iron1 mg
Magnesium53 mg
Phosphorus205 mg
Zinc4.3 mg
Copper1.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A52 mcg
Vitamin E1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate12 mcg
Choline83 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 161. The excerpt below is the record exactly as published.
DEVILED LOBSTER.— 2 cups of lobster meat, cut into dice. Reserve the coral, rubbing it to a paste with butter and lemon juice. Heat 2 tablespoons of butter in a saucepan, add the lobster meat, highly seasoned with paprika, French mustard, 10 drops of taibasco, or double the quantity of Worcestershire sauce and salt
Cook this with the app: pantry check, scaling, and the assistant.