pescatariandairy-freenut-freesoy-free
Lobster Croquettes
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
443Calories
52 gProtein
38 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein52 g
Carbohydrates38 g
Fiber2.3 g
Sugars5.9 g
Total Fat9 g
Saturated Fat2.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol486 mg
Sodium3720 mg
Potassium746 mg
Calcium371 mg
Iron3.8 mg
Magnesium122 mg
Phosphorus559 mg
Zinc9.6 mg
Copper3.4 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C39 mg
Vitamin A83 mcg
Vitamin E2.8 mg
Vitamin K3.9 mcg
Vitamin B60.4 mg
Vitamin B123.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.8 mg
Folate68 mcg
Choline319 mg
Caffeine0 mg
Water344 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 138. The excerpt below is the record exactly as published.
LOBSTER CROQUETTES.— Use the fresh or canned lobster; strain off all the liquor and chop fine. Take 2 slices of bread, soak in water, remove the crust, squeeze dry, and mix with the lobster; season with salt, pepper, the juice of a lemon, and mix to a paste with a well beaten egg
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