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Lobster Cutlets
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
539Calories
24 gProtein
28 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories539 kcal
Protein24 g
Carbohydrates28 g
Fiber1.3 g
Sugars6.2 g
Total Fat48 g
Saturated Fat3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Cholesterol46 mg
Sodium11545 mg
Potassium474 mg
Calcium66 mg
Iron3.7 mg
Magnesium33 mg
Phosphorus98 mg
Zinc3 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A145 mcg
Vitamin E7.9 mg
Vitamin K416 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.1 mg
Folate70 mcg
Choline25 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 9. The excerpt below is the record exactly as published.
LOBSTER CUTLETS. Mrs. Flora B. Romer. Brown one tablespoon of butter, one tablespoon of flour, a little parsley and grated onion, salt, one cup of soup stock, and add lobster. Just before removing from the fire add the yolks of two or three eggs
Cook this with the app: pantry check, scaling, and the assistant.