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Devilled Lobster

Name: Devilled Lobster
Yield: 1 servings
Ingredients: the meat from a cold, boiled lobster; the yolks of three hard-boiled eggs; a little mustard; salt; cayenne pepper; two tablespoons of cream; finely-grated bread crumbs; little pieces of butter

From The economical cook book, 1905

Serves 1

Bake in a quick oven.

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

352Calories

24 gProtein

3 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories352 kcal

Protein24 g

Carbohydrates2.8 g

Fiber0 g

Sugars1.7 g

Total Fat27 g

Saturated Fat11 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat2.2 g

Cholesterol621 mg

Sodium298 mg

Potassium267 mg

Calcium114 mg

Iron1.9 mg

Magnesium26 mg

Phosphorus315 mg

Zinc2.5 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A224 mcg

Vitamin E1.8 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B122 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.5 mg

Folate69 mcg

Choline459 mg

Caffeine0 mg

Water149 g

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 47. The excerpt below is the record exactly as published.

Devilled Lobster. Take the meat from a cold, boiled lobster, cut it in small pieces, add the yolks of three hard-boiled eggs chopped fine, a little mustard, salt, and cayenne pepper; butter a scallop-dish, put in the lobster, cover the top with finely-grated bread crumbS| moisten vrith two tablespoons of cream, cover thickly with little pieces of butter

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