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Lobster Farcie
From The national course in home economics, 1917
Serves 2
Recipe by A. M. D.
Presented as published in 1917. 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
10Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.6 kcal
Protein2.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium53 mg
Potassium25 mg
Calcium11 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus20 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.3 mcg
Choline8.8 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 71. The excerpt below is the record exactly as published.
LOBSTER FARCIE. Remove the lobster from the shell, and cut the fish into small pieces. Stir in the meat a thick cream sauce. Season with salt, red pepper, Worcestershire sauce, and a small quantity of onion juice. Put into shells again, sprinkle thickly with bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.