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Lobster Cutlets
From Superior cook book, 1905
Serves 2
Arrange cutlets on a rice mold.
Presented as published in 1905. 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
451Calories
47 gProtein
15 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein47 g
Carbohydrates15 g
Fiber0.4 g
Sugars5.1 g
Total Fat21 g
Saturated Fat5.5 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol401 mg
Sodium1503 mg
Potassium697 mg
Calcium352 mg
Iron1.7 mg
Magnesium111 mg
Phosphorus551 mg
Zinc9.2 mg
Copper3.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C1.9 mg
Vitamin A205 mcg
Vitamin E2.8 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B123.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate50 mcg
Choline258 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 8. The excerpt below is the record exactly as published.
Lobster Cutlets. Into a cu|)fnl of thick white sauce stii' lu'aten yolk of an egg, a teaspoonful of lemon juice and two cupful- chopped lobster meat
Cook this with the app: pantry check, scaling, and the assistant.