pescatariannut-freesoy-free
Lobster Croquettes
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
Nutrition per serving
714Calories
25 gProtein
110 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories714 kcal
Protein25 g
Carbohydrates110 g
Fiber6.3 g
Sugars10 g
Total Fat20 g
Saturated Fat8.1 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol87 mg
Sodium1604 mg
Potassium469 mg
Calcium292 mg
Iron6.9 mg
Magnesium85 mg
Phosphorus297 mg
Zinc3 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0.2 mcg
Vitamin C39 mg
Vitamin A32 mcg
Vitamin E0.6 mg
Vitamin K8.3 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate194 mcg
Choline81 mg
Caffeine0 mg
Water159 g
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 Croquettes. — (1) Carefully pick out all the meat from a large boiled Lobster, mince it finely, then mix with it 1 heaped-up teacupful of finely-grated breadcrumb, 2 table-spoonfuls oi thick cream, the strained juice of one lemon, 1 teaspoonful of anchovy sauce, a little grated nutmeg, pepper, and salt, and stir in a saucepan over the fire till very hot. Then take it off, mix in the beaten yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.