Devilled Lobster

Name: Devilled Lobster
Ingredients: lobster meat must be procured in as large pieces as possible; a tablespoonful of butter; a teaspoonful of curry powder; the same of made mustard; half a teaspoonful of Worcestershire sauce; a saltspoonful of salt; Melt three tablespoonfuls of butter

From The chafing-dish supper, 1894

Presented as published in 1894. 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 chafing-dish supper (1894) by Christine Terhune Herrick, page 11. The excerpt below is the record exactly as published.

DEVILLED LOBSTER. For this the lobster meat must be pro- cured in as large pieces as possible. Small fragments will not answer the purpose. Coat each piece with a paste made by working into a tablespoonful of butter a teaspoonf ul of curry powder, the same of made mustard, half a teaspoonful of Worcestershire sauce, and a saltspoon- ful of salt. Melt three tablespoonfuls of butter

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