Lobster Chops
From Anson County cook book, 1928
Presented as published in 1928. 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
1759Calories
22 gProtein
21 gCarbs
180 gFat
Full nutrition (34 nutrients)
Calories1759 kcal
Protein22 g
Carbohydrates21 g
Fiber0 g
Sugars0.4 g
Total Fat180 g
Saturated Fat99 g
Monounsaturated Fat38 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol865 mg
Sodium239 mg
Potassium596 mg
Calcium344 mg
Iron1.9 mg
Magnesium41 mg
Phosphorus469 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate51 mcg
Choline294 mg
Caffeine0 mg
Water349 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 6. The excerpt below is the record exactly as published.
LOBSTER CHOPS 1 can lobster, cut fine, season with pepper and salt. Put 1 pint cream or very rich milk on fire. When hot, stir in yolk of two well-beaten eggs. Add butter size of an egg and 1 heaping teaspoonful flour
Cook this with the app: pantry check, scaling, and the assistant.