dairy-freenut-freesoy-free
Lobster Cake
From The encyclopaedia of practical cookery, 1892
Serves 1
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
646Calories
46 gProtein
45 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories646 kcal
Protein46 g
Carbohydrates45 g
Fiber2.7 g
Sugars4.5 g
Total Fat30 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol825 mg
Sodium1176 mg
Potassium574 mg
Calcium266 mg
Iron6.8 mg
Magnesium74 mg
Phosphorus635 mg
Zinc5.7 mg
Copper1 mg
Manganese0.6 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A322 mcg
Vitamin E2.7 mg
Vitamin K4.6 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.3 mg
Folate164 mcg
Choline650 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 365. The excerpt below is the record exactly as published.
Lobster Cake. — Pick the meat out of two boiled Lobsters, put it in a mortar with half its quantity of chopped lean raw ham, and one-third of beef-marrow, and pound well ; then mix in the beaten yolks of four eggs and a slice of crumb of bread soaked in a little cream, and season to taste with pounded mace, salt, and a small quantity of cayenne pepper ; then mix in the Lobster spawn. Line a mould with thin slices of fat bacon
Cook this with the app: pantry check, scaling, and the assistant.