Lobster
From The Stag Cook Book: Written for Men by Men, 1922
Serve with baked or boiled potatoes.
Presented as published in 1922. 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
787Calories
1 gProtein
4 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories787 kcal
Protein0.9 g
Carbohydrates3.8 g
Fiber0 g
Sugars2.2 g
Total Fat87 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.2 g
Omega-30.3 g
Cholesterol231 mg
Sodium241 mg
Potassium160 mg
Calcium43 mg
Iron0.9 mg
Magnesium4.5 mg
Phosphorus36 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A738 mcg
Vitamin E2.5 mg
Vitamin K7.8 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate4.7 mcg
Choline21 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 15. The excerpt below is the record exactly as published.
LOBSTER Get a couple of lobsters. Split and cleaned. And put in a pan. And dot each piece. With bits of butter. And put the pan. In a very hot oven. And broil ten minutes. And after that. Lift meat from shell. Onto heated plates. And serve with sauce. Made in a bowl. With a bit of mustard. Stirred in water. And a pinch of salt. And of paprika. Just a dash. And a scant teaspocm. Of Walnut catsup. And a table^;>o<»« [73] THE STAG COOK BOOK Of Worcestershire sauce. And mix them all. With half a cup. Of melted butte
Cook this with the app: pantry check, scaling, and the assistant.