Lobster, a la creme

Name: Lobster, a la creme
Ingredients: a fresh lobster; a mixed teaspoonful of salt; pepper; nutmeg; a glassful of white wine; a tablespoonful of vinegar; an ounce of butter rolled in flour; two tablespoonfuls of thickened cream

From A handbook of fish cookery, 1897

Garnish with parsley.

Presented as published in 1897. 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

311Calories

1 gProtein

9 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories311 kcal

Protein1.1 g

Carbohydrates8.6 g

Fiber1.1 g

Sugars0.1 g

Total Fat34 g

Saturated Fat6.6 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol96 mg

Sodium2343 mg

Potassium74 mg

Calcium39 mg

Iron0.3 mg

Magnesium11 mg

Phosphorus31 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.7 mcg

Vitamin E0 mg

Vitamin K4.5 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2.2 mcg

Choline0.5 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 13. The excerpt below is the record exactly as published.

Lobster, a la creme. — Pick the meat from a fresh lobster without breaking the shell ; cut it into dice. Put into an enamelled saucepan with a mixed teaspoon- ful of salt, pepper, and nutmeg, a glassful of white wine, a tablespoonful of vinegar, and an ounce of butter rolled in flour. Simmer gently for ten minutes, stirring TESTED RECIPES 43 all the time. Then stir in two table- spoonfuls of thickened cream

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