pescatariandairy-freenut-freeegg-freesoy-free
Lobster Canapes
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
139Calories
6 gProtein
12 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories139 kcal
Protein5.8 g
Carbohydrates12 g
Fiber0.5 g
Sugars1.5 g
Total Fat7.4 g
Saturated Fat5.6 g
Monounsaturated Fat22 g
Polyunsaturated Fat4.7 g
Omega-30.2 g
Cholesterol32 mg
Sodium393 mg
Potassium102 mg
Calcium40 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus64 mg
Zinc1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A69 mcg
Vitamin E1 mg
Vitamin K7.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate27 mcg
Choline21 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 39. The excerpt below is the record exactly as published.
Lobster Canapes. For this use the meat from one medium-sized lob- ster, cut into fine pieces. Add to this the tomally fat (which is the green fat or liver of the lobster) ; add to this two tablespoons of olive oil and three-fourths of a tablespoon of lemon juice, to moisten it w^ell. Cut thin slices of bread into any shape desired
Cook this with the app: pantry check, scaling, and the assistant.