Lobster Cutlets

Name: Lobster Cutlets
Ingredients: 2 cups chopped lobster meat; few grains cayenne; 1/2 teaspoonful salt; 1 teaspoonful lemon juice; 1/2 teaspoonful mustard; 1 cup thick white sauce

From The Aunts' Cook Book, 1922

Serve with tomato cream sauce.

Presented as published in 1922. 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

832Calories

88 gProtein

30 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories832 kcal

Protein88 g

Carbohydrates30 g

Fiber0.9 g

Sugars10 g

Total Fat38 g

Saturated Fat9.4 g

Monounsaturated Fat16 g

Polyunsaturated Fat11 g

Omega-30 g

Cholesterol616 mg

Sodium4130 mg

Potassium1328 mg

Calcium678 mg

Iron2.5 mg

Magnesium216 mg

Phosphorus1005 mg

Zinc18 mg

Copper6.4 mg

Manganese0.4 mg

Vitamin D3 mcg

Vitamin C3.8 mg

Vitamin A330 mcg

Vitamin E5.1 mg

Vitamin K3 mcg

Vitamin B60.6 mg

Vitamin B126.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9 mg

Folate76 mcg

Choline369 mg

Caffeine0 mg

Water563 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 9. The excerpt below is the record exactly as published.

Lobster Cutlets 2 cups chopped lobster meat few grains cayenne }/^ teaspoonful salt 1 teaspoonful lemon juice J^ teaspoonful mustard 1 cup thick white sauce

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