pescatariannut-freeegg-freesoy-free
Lobster Cutlets
From The home cook book, 1905
Serves 1
Canned lobster may be used.
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
235Calories
12 gProtein
40 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein12 g
Carbohydrates40 g
Fiber8.2 g
Sugars7.8 g
Total Fat6.9 g
Saturated Fat1.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol35 mg
Sodium10007 mg
Potassium744 mg
Calcium147 mg
Iron3.4 mg
Magnesium67 mg
Phosphorus188 mg
Zinc2 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C58 mg
Vitamin A528 mcg
Vitamin E7.9 mg
Vitamin K22 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate76 mcg
Choline44 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 29. The excerpt below is the record exactly as published.
LOBSTER CUTLETS For this dish canned lobster may be used. Open the can, at once tip out the contents, pouring away the Hquor. Chop the meat in small pieces. To the meat add an equal measure of breadcrumbs. Season with salt, lemon- juice, and cayenne, and moisten with milk
Cook this with the app: pantry check, scaling, and the assistant.