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Lobster Farcies
From The Cook County cook book, 1912
Serves 1
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
Nutrition per serving
182Calories
39 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein39 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Cholesterol300 mg
Sodium1001 mg
Potassium473 mg
Calcium199 mg
Iron0.6 mg
Magnesium90 mg
Phosphorus381 mg
Zinc8.4 mg
Copper3.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E2.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B123 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)3.8 mg
Folate24 mcg
Choline166 mg
Caffeine0 mg
Water192 g
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 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 the shell again, sprinkle thickly with bread crumbs
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