Lobster Butter
From Cassell's dictionary of cookery, 1892
Serves 4
This butter keeps a long time and is useful for sauces.
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
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 Butter. — Take the spawn and coral of a hen lobster and pound them in a mortar with a little salt and cayenne pepper, and twice their weight in fresh butter
Cook this with the app: pantry check, scaling, and the assistant.