Lobster a la Dabney
From The Blue grass cook book, 1904
Serves 2
This can be prepared in the morning for tea.
Presented as published in 1904. 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
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 19. The excerpt below is the record exactly as published.
LOBSTER A LA DABNEY V. C. G. Pick the meat from 2 good-sized lobsters, leav- ing with it some of the soft part. Put 1 quart of milk over boiling water, removing 1 'gill to mix with 1 gill of flour. When the milk is scalding hot, stir this in. Season with red pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.