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Lobster, Boiled
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 15-20 minutes for medium, 30-40 minutes for large. Cost: from Is. 6d. to 3s.
Presented as published in 1892. 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
103Calories
9 gProtein
12 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein9.1 g
Carbohydrates12 g
Fiber9.5 g
Sugars0.2 g
Total Fat3.8 g
Saturated Fat0.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.9 g
Cholesterol32 mg
Sodium110 mg
Potassium388 mg
Calcium193 mg
Iron4.1 mg
Magnesium74 mg
Phosphorus182 mg
Zinc2.3 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A4.8 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate5 mcg
Choline24 mg
Caffeine0 mg
Water23 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 856. The excerpt below is the record exactly as published.
Lobster, Boiled.— Wash the lobster well before boiling, especially if it be a hen, tie the claws securely, and throw the lobster, head first, into plenty of fast-boiling salt and water. If this be done life -nail be destroyed instantly. Afterwards let it boil gently. l^Tien done enough, take it out, wipe it, and rub the shell with a little salad-oil, which will give it a clear red colour, Caie should be taken not to boil a lobster too long, or the meat wiU be stringy. The Germans put a handful of cara- way-seed
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