pescatariannut-freesoy-free
Lobster Croquettes
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
415Calories
50 gProtein
40 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein50 g
Carbohydrates40 g
Fiber2.7 g
Sugars3.4 g
Total Fat4.8 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol300 mg
Sodium1456 mg
Potassium587 mg
Calcium301 mg
Iron3.3 mg
Magnesium116 mg
Phosphorus476 mg
Zinc9.2 mg
Copper3.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.6 mcg
Vitamin E2.1 mg
Vitamin K3.6 mcg
Vitamin B60.3 mg
Vitamin B123.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.4 mg
Folate82 mcg
Choline174 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 63. The excerpt below is the record exactly as published.
d the unbeaten white of an Q.^g, mix well together, fry by the spoonful in hot grease, drain on cheese-cloth, and serve with poached eggs or breakfast bacon. Lobster Croquettes. — To a cup of picked up lobster add half a cup of bread crumbs softened in half a cup of sweet milk, salt and pepper to taste, a dust of mus- tard
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