pescatariannut-freeegg-freesoy-free
Deviled Lobster
From The home cook book, 1905
Serves 2
Variation of lobster cutlets.
Presented as published in 1905. 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
110Calories
4 gProtein
9 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories110 kcal
Protein3.8 g
Carbohydrates9 g
Fiber0.6 g
Sugars0.8 g
Total Fat6.5 g
Saturated Fat3.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol31 mg
Sodium145 mg
Potassium51 mg
Calcium35 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus42 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate15 mcg
Choline12 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 29. The excerpt below is the record exactly as published.
DEVILED LOBSTER The foregoing receipt may be used for deviled lobster with the following variation in the cooking. When you have made the lobster ready for cooking, instead of forming it into cutlets lay it in individual dishes, put breadcrumbs upon it, pour melted butter
Cook this with the app: pantry check, scaling, and the assistant.