Lobster Cutlets
From Canadian cook book, 1924
Presented as published in 1924. 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
150Calories
8 gProtein
12 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein8 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium382 mg
Calcium301 mg
Iron0 mg
Magnesium30 mg
Phosphorus247 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C6 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline44 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 48. The excerpt below is the record exactly as published.
LOBSTER CUTLETS. 1. Make as Chicken Cutlets, omitting mushrooms and onion juice; add 1 T. lemon juice and use milk in sauce
Cook this with the app: pantry check, scaling, and the assistant.