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Escaloped Lobster
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
White stock may be used instead of cream.
Presented as published in 1880. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.8 kcal
Protein1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium26 mg
Potassium13 mg
Calcium5.3 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus10 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline4.4 mg
Caffeine0 mg
Water5.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 54. The excerpt below is the record exactly as published.
Escaloped Lobster. Prepare the lobster as for devilling, omitting, however, the 128 MIS
Cook this with the app: pantry check, scaling, and the assistant.