Lobster au Gratin
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. 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
172Calories
10 gProtein
20 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein9.5 g
Carbohydrates20 g
Fiber0.2 g
Sugars13 g
Total Fat6.1 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium749 mg
Potassium407 mg
Calcium312 mg
Iron0.6 mg
Magnesium35 mg
Phosphorus261 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate26 mcg
Choline0.5 mg
Caffeine0 mg
Water202 g
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 28. The excerpt below is the record exactly as published.
Lobster au Gratin. Split and take all the meat from a good-sized lobster; cut the meat into dice shapes. Mix all the coral cream, or soft part, and the inside of the hard, with half a pint of white sauce, in which a dessert- spoonful of anchovy sauce and half a wine-glass of sherry has been added ; mix in a dust of cayenne. Put this sauce in a stewpan with the meat, make it hot, and fill the body shells of three small lobsters
Cook this with the app: pantry check, scaling, and the assistant.