pescatariannut-freesoy-free
Lobster Cutlets
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
The quantity given will make six or seven cutlets.
Presented as published in 1880. 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
729Calories
25 gProtein
84 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein25 g
Carbohydrates84 g
Fiber5.3 g
Sugars7 g
Total Fat48 g
Saturated Fat15 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol310 mg
Sodium935 mg
Potassium439 mg
Calcium292 mg
Iron7.1 mg
Magnesium68 mg
Phosphorus346 mg
Zinc3 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A131 mcg
Vitamin E0.8 mg
Vitamin K205 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.9 mg
Folate165 mcg
Choline173 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 55. The excerpt below is the record exactly as published.
Lobster Cutlets. A lobster weighing between two and a half and three pounds, three table-spoonfuls of butter, half a cupful of stock or cream, one heaping table-spoonful of flour, a speck of cayenne, salt, two eggs, about a pint of bread crumbs, twelve sprigs of parsley
Cook this with the app: pantry check, scaling, and the assistant.