Lobster Cream
From For the comfort of the family, 1914
Serve with crisp, thinly sliced cucumbers in French dressing.
Presented as published in 1914. 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
1196Calories
70 gProtein
158 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1196 kcal
Protein70 g
Carbohydrates158 g
Fiber10 g
Sugars14 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol346 mg
Sodium2770 mg
Potassium963 mg
Calcium631 mg
Iron11 mg
Magnesium193 mg
Phosphorus780 mg
Zinc12 mg
Copper3.8 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A3 mcg
Vitamin E2.3 mg
Vitamin K16 mcg
Vitamin B60.5 mg
Vitamin B123.7 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate256 mcg
Choline198 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 23. The excerpt below is the record exactly as published.
one tablespoon of mus- tard, a speck of cayenne, salt, pepper, and a scant pint of bread crumbs. Put the cream on to boil, mix the flour, mustard. and pepper to- gether, and add three spoonfuls of boiling cream; stir all into the remaining cream and cook two minutes. Add the lobster cut in pieces
Cook this with the app: pantry check, scaling, and the assistant.