pescatariannut-freeegg-freesoy-free
Lobster Canapes
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Alternatively, cut slices of bread a quarter of an inch thick, stamp out rounds two inches across, and fry in butter.
Presented as published in 1898. 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
3Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.2 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.3 mg
Sodium18 mg
Potassium8.3 mg
Calcium3.5 mg
Iron0 mg
Magnesium1.6 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline2.9 mg
Caffeine0 mg
Water3.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 73. The excerpt below is the record exactly as published.
Lobster Canapes. — Cut some thin slices of stale brown or white bread, prepare the Lobster Butter as above, reserving some nice pieces of meat unpounded. Cut out of the bread some neat oblongs two inches long, and one inch and a half broad. Spread them with the Lobster Butter, putting a piece of Lobster meat on each. Dust with pepper (Nepaul pepper is best), and dish in a ring with mustard and cress in the middle
Cook this with the app: pantry check, scaling, and the assistant.