Lobster Cutlets

Name: Lobster Cutlets
Ingredients: meat of a lobster weighing two and one-half pounds; one heaping tablespoon of flour; three tablespoons of butter; a half cup of cream; one well-beaten egg; one tablespoon of lemon juice

From Home dissertations, 1891

Butter the mold each time before adding the mixture.

Presented as published in 1891. 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

1378Calories

197 gProtein

12 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories1378 kcal

Protein197 g

Carbohydrates12 g

Fiber0 g

Sugars0.6 g

Total Fat88 g

Saturated Fat28 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol1841 mg

Sodium4896 mg

Potassium2485 mg

Calcium1060 mg

Iron4.3 mg

Magnesium448 mg

Phosphorus2009 mg

Zinc41 mg

Copper15 mg

Manganese0.7 mg

Vitamin D1 mcg

Vitamin C6 mg

Vitamin A91 mcg

Vitamin E10 mg

Vitamin K3 mcg

Vitamin B61.3 mg

Vitamin B1215 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)19 mg

Folate153 mcg

Choline945 mg

Caffeine0 mg

Water1047 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 79. The excerpt below is the record exactly as published.

LOBSTER CUTLETS. In making them, meat of a lobster weighing two and one-half pounds cut into small dice and seasoned with salt and pepper, then one heaping tablespoon of flour added to three tablespoons of butter which has been heated. When the butter and flour are smooth, a half cup of cream, one well-beaten egg, and salt and pepper mixed with it. When this boils up once, the lobster is added, the mixture taken from the fire and one tablespoon of lemon juice

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