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Devilled Lobster

Name: Devilled Lobster
Yield: 2 servings
Ingredients: one pound of boiled lobster meat; one raw egg; quarter pound of butter; one tablespoon flour; one gill rich cream; saltspoon salt; half as much cayenne; a teaspoon of curry powder; one-third of a nutmeg; one onion

From The Toronto Cook Book, 1915

Serves 2

Serve hot as possible.

Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 112. The excerpt below is the record exactly as published.

Devilled Lobster Cut rather fine one pound of boiled lobster meat and mix with one raw egg; put into a saucepan quarter pound of butter and one tablespoon flour, stir together until well blended, then add one gill rich cream, season with saltspoon salt and half as much cayenne. Add a teaspoon of curry powder, one-third of a nutmeg grated, one onion

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