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Lobster Cream
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 366. The excerpt below is the record exactly as published.
Lobster Cream. — (1) Pick the flesh out of a Lobster, and chop it small ; put it into a saucepan, season to taste with salt, pepper, and a small quantity of grated nutmeg, moisten with J table-spoonful of vinegar and 1 teaspoonful of sherry, stir over the fire until hot, then dredge it lightly with flour, and add 2oz. of butter and 1 teacupful of cream
Cook this with the app: pantry check, scaling, and the assistant.