Fricasseed or Creamed Lobster
From The school kitchen textbook, 1915
Vinegar will not curdle the cream, but do not use vinegar with milk.
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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 142. The excerpt below is the record exactly as published.
Fricasseed or Creamed Lobster Prepare the lobster and chop fine. For one cup of lobster put two tablespoons butter into a shallow frying pan ; add the lobster, a dash of cayenne pepper and one fourth cup medium cream. Mix well as it heats ; add two tablespoons vinegar
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