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Lobster Cutlets
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 161. The excerpt below is the record exactly as published.
LOBSTER CUTLETS.— 2 cups of minced lobster, seasoned with a % teaspoon of salt, a dash of paprika, and 1 teaspoon each of lemon juice and minced parsley. Moisten with 1 cup of thick drawn butter, and the beaten yolk of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.