Lobster Cutlets

Name: Lobster Cutlets
Ingredients: 2 can lobsters; }/2 tsp. salt; 3 egg whites; 1 tsp. dropped celery; }/4. c. white sauce; }/i c. bread crumbs; Cayenne pepper

From Domestic science, principles and application, 1914

Basis for 2 girls, 3/4 rule.

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

305Calories

19 gProtein

46 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories305 kcal

Protein19 g

Carbohydrates46 g

Fiber2.5 g

Sugars6.5 g

Total Fat4.4 g

Saturated Fat1.6 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol4.7 mg

Sodium1671 mg

Potassium205 mg

Calcium177 mg

Iron2.7 mg

Magnesium30 mg

Phosphorus154 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A50 mcg

Vitamin E0.1 mg

Vitamin K3.7 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.8 mg

Folate64 mcg

Choline7.9 mg

Caffeine0 mg

Water131 g

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 97. The excerpt below is the record exactly as published.

Lobster Cutlets 2 can lobsters }/2 tsp. salt 3 egg whites 1 tsp. dropped celery Nutmeg }4. c. white sauce ]/i c. bread crumbs Cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.