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Deviled Lobster
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 174. The excerpt below is the record exactly as published.
DEVILED LOBSTER 2 cups boiled lobster 14 teaspoon salt 1 teaspoon curry powder V2 teaspoon Worcestershire sauce 1 teaspoon mustard 4 tablespoons butter Lettuce
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