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Lobster à l'Américaine
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
288Calories
8 gProtein
22 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein7.6 g
Carbohydrates22 g
Fiber4 g
Sugars9.2 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol61 mg
Sodium1129 mg
Potassium975 mg
Calcium71 mg
Iron2.9 mg
Magnesium61 mg
Phosphorus120 mg
Zinc1.4 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A92 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate2.9 mcg
Choline20 mg
Caffeine0 mg
Water285 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 38. The excerpt below is the record exactly as published.
Lobster a I'Americaine. Split and prepare same as for broiled lobster. Place in frying-pan, and sprinkle with small onion finely chopped, and cook for a few moments. Add to your pan one cup of good tomato sauce, cover, and cook in oven for a few moments until all is well heated ; it will take about eight or ten minutes. Just as you take it up add one-quarter cup of sherry wine and tablespoon- ful of melted butter
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