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Hot Lobster or Crab Canapes
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
38Calories
1 gProtein
1 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories38 kcal
Protein0.8 g
Carbohydrates1.4 g
Fiber0.1 g
Sugars0.6 g
Total Fat3.2 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.7 mg
Sodium216 mg
Potassium54 mg
Calcium9.7 mg
Iron0.3 mg
Magnesium1.5 mg
Phosphorus7.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A7.2 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.3 mg
Caffeine0 mg
Water9.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 50. The excerpt below is the record exactly as published.
HOT LOBSTER OR CRAB CANAPES 1 egg yolk Few grains cayenne 14% tablespoons cream , 4 pound cheese, cut in small V4 teaspoon salt pieces Y% teaspoon paprika ¥% cup finely chopped crab meat 4 teaspoon Worcestershire Sauce or lobster 4 cup thick sauce (Thick White Sauce, p. 192, or Veloute Sauce, p. 194)
Cook this with the app: pantry check, scaling, and the assistant.