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Lobster Croustades
From Cookery for every household, 1914
Serves 4
Crab, oysters, or even bloaters may be used in the same way.
Presented as published in 1914. 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
18Calories
2 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein1.5 g
Carbohydrates1.2 g
Fiber0.2 g
Sugars0.7 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol9.7 mg
Sodium135 mg
Potassium77 mg
Calcium15 mg
Iron0.2 mg
Magnesium6.9 mg
Phosphorus21 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A34 mcg
Vitamin E0.2 mg
Vitamin K56 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate8.6 mcg
Choline7.6 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 800. The excerpt below is the record exactly as published.
Lobster Croustades (Croustades de Homard) 2 table-sps. lobster meat. 1 table-sp. mayonnaise sauce. 1 pickled gherkin. Small cress. 7 or 8 pastry croustades
Cook this with the app: pantry check, scaling, and the assistant.