nut-freesoy-free
Lobster Cutlets
From Cooking for profit, 1886
Serves 2
Cost — of material — lobster 12, butter 3, bread and seasonings 1, egg and cracker meal 3, lard to fry 2; 21 cents, or with sauce from 3 to 4 cents per dish.
Presented as published in 1886. 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
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 109. The excerpt below is the record exactly as published.
Lobster Cutlets- So called because made to imitate a lamb chop or cutlet breaded. 1 heapiug cup lobster meat — 8 oz. 1 cup fine bread crumbs — 2 oz. Butter size of a guinea egg. 1 teaspoon mixed salt and pepper » 2 tablespoons vinegar. 8 lobster claws. 1 e^^ and one cup cracker meal. Lard to fry
Cook this with the app: pantry check, scaling, and the assistant.