dinnergluten-freenut-freeegg-freesoy-free
Lobster a la Creole
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
120Calories
21 gProtein
4 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein21 g
Carbohydrates3.9 g
Fiber0.5 g
Sugars2 g
Total Fat4.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.5 g
Cholesterol160 mg
Sodium730 mg
Potassium393 mg
Calcium106 mg
Iron0.7 mg
Magnesium52 mg
Phosphorus216 mg
Zinc4.3 mg
Copper1.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A8.5 mcg
Vitamin E1.5 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate18 mcg
Choline92 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 21. The excerpt below is the record exactly as published.
LOBSTER A LA CREOLE Lobster meat (fresh or canned), 1 heaping pint, Butter, 1 tablespoon. Clear chicken broth, 1 cup. Chopped onion, 1 tablespoon, Green pepper (chopped fine), 1, Rich tomato sauce, % cup
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