Lobster Beaugency

Name: Lobster Beaugency
Ingredients: a medium-sized lobster; a glass of sherry; 2 tablespoonsful of cream sauce; 1/2 pint of cream; 2 yolks of eggs; an ounce of butter

From Allied cookery, 1916

Presented as published in 1916. 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

1305Calories

18 gProtein

37 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories1305 kcal

Protein18 g

Carbohydrates37 g

Fiber0 g

Sugars2.9 g

Total Fat93 g

Saturated Fat51 g

Monounsaturated Fat21 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol613 mg

Sodium211 mg

Potassium582 mg

Calcium218 mg

Iron2.3 mg

Magnesium47 mg

Phosphorus353 mg

Zinc2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K5.9 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.7 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water383 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 8. The excerpt below is the record exactly as published.

LOBSTER BEAUGENCY (St. James's Club specialty) ffioil a medium-sized lobster for 20 minutes; when cool, split in two. Remove flesh from shells and cut in dice. Fry in butter, add a glass of sherry. Add 2 tablespoonsful of cream sauce and ^ pint of cream, let it boil slowly for 10 minutes; in the meantime have 2 yolks of eggs, a few spoonsful of cream, an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.