Lobster Croquettes
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
335Calories
22 gProtein
27 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein22 g
Carbohydrates27 g
Fiber0.5 g
Sugars15 g
Total Fat16 g
Saturated Fat7 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol391 mg
Sodium578 mg
Potassium636 mg
Calcium372 mg
Iron2.4 mg
Magnesium46 mg
Phosphorus466 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C39 mg
Vitamin A359 mcg
Vitamin E1.4 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.9 mg
Folate91 mcg
Choline299 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 35. The excerpt below is the record exactly as published.
Lobster Croquettes. Graham Bread. Saratoga Potatoes. Strawberries and Cream. Lobster Croquettes. — Meat of one large boiled lobster, half pint white sauce, two eggs, juice of a lemon, salt and Cayenne to taste
Cook this with the app: pantry check, scaling, and the assistant.