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Lobster Canapes
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
91Calories
5 gProtein
15 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein4.9 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol16 mg
Sodium196 mg
Potassium60 mg
Calcium74 mg
Iron1 mg
Magnesium13 mg
Phosphorus54 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate1.3 mcg
Choline8.8 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 62. The excerpt below is the record exactly as published.
LOBSTER CANAPES— For this, there must be the meat of a medium sized lobster, cut in small pieces, and mingled with the green fat; pour over it a very little salad oil and vinegar, just enough SHELL FISH 87 to moisten it well, and let it stand 10 or 15 minutes. Cut thin slices of bread for the croutons, trim off the crust to make them square, or cut them with fancy^shaped cutters, and fry them a delicate brown, on a griddle well buttered; spread the croutons on a platter gar- nished with parsley; on the croutons spread the lobster, and on the lobster may be placed thin slices of lemon, or sprinkle them well with capers
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