Lobscouse
From Most for your money cookbook, 1938
This dish is highly seasoned and can be made with any available meat and vegetables.
Presented as published in 1938. 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
290Calories
8 gProtein
67 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories290 kcal
Protein7.6 g
Carbohydrates67 g
Fiber11 g
Sugars15 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium108 mg
Potassium1598 mg
Calcium106 mg
Iron2.5 mg
Magnesium83 mg
Phosphorus219 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A1069 mcg
Vitamin E0.9 mg
Vitamin K22 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate88 mcg
Choline48 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 56. The excerpt below is the record exactly as published.
LOBSCOUSE, LOBSCOURSE, OR SCOUSE Lobscouse is the sailor's stew and a lobscouser is a sailor — so, like the chicken and the egg, it's hard to tell which came first. This highly nautical stew also is based on sea biscuit, and the proper way to make it is to soak several big round hunks of hard- tack in water or milk, using this substantial dough to make a thick Io6 MOST-FOR-YOUR-MONEY COOK BOOK pudding with any kind of meat and vegetables, usually limited to onions, potatoes and/or carrots, especially on shipboard. Sometimes the savory porridge is baked at the finish, but it's always made hot with pepper
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