pescatariannut-freesoy-free
Lobster a la Maryland
From San Rafael cook book, 1906, 1906
Serves 3
This is a fine chafing dish recipe.
Presented as published in 1906. 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
734Calories
19 gProtein
19 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein19 g
Carbohydrates19 g
Fiber0 g
Sugars1.5 g
Total Fat62 g
Saturated Fat34 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol451 mg
Sodium759 mg
Potassium393 mg
Calcium170 mg
Iron2.2 mg
Magnesium41 mg
Phosphorus298 mg
Zinc2.5 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E1 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate52 mcg
Choline223 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 14. The excerpt below is the record exactly as published.
LOBSTER A LA MARYLAND^Dr. C. B. Brown, S. F. To a pint of cream just at the boiling point add 4 lobsters (or craw- fish) cut in small pieces and seasoned with salt, pepper, and a pinch of red pepper. Add the well-beaten yolks of 4 eggs, 1 tablespoon, of flour mixed with water to a paste, and a large wine glass of sherry
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