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Fried Lobster Cutlets a la Meuniere
From The Swedish, French, American cook book, 1918
Serves 1
A delicious and crispy lobster dish.
Presented as published in 1918. 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
203Calories
39 gProtein
5 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories203 kcal
Protein39 g
Carbohydrates5.3 g
Fiber0.1 g
Sugars2.7 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Cholesterol300 mg
Sodium1326 mg
Potassium681 mg
Calcium227 mg
Iron2 mg
Magnesium94 mg
Phosphorus397 mg
Zinc8.4 mg
Copper3.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A3.6 mcg
Vitamin E2.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate27 mcg
Choline167 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 154. The excerpt below is the record exactly as published.
Fried Lobster Cutlets a la Meuniere Cotelettes de Homard, Frites a la Meuniere To one cup of the lobster, that has been well shredded, add three tablespoons very heavy (hot) cream sauce, one teaspoon onion juice, a few drops of Worcestershire sauce, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.