pescatariannut-freesoy-free
Lobster Force
From Superior cook book, 1905
Serves 2
Edith M. Wkigiht.
Presented as published in 1905. 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
757Calories
53 gProtein
16 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories757 kcal
Protein53 g
Carbohydrates16 g
Fiber3.5 g
Sugars2.1 g
Total Fat59 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.8 g
Cholesterol717 mg
Sodium2872 mg
Potassium941 mg
Calcium330 mg
Iron2.7 mg
Magnesium126 mg
Phosphorus620 mg
Zinc9.8 mg
Copper3.3 mg
Manganese0.5 mg
Vitamin D1.7 mcg
Vitamin C9.6 mg
Vitamin A374 mcg
Vitamin E6.6 mg
Vitamin K13 mcg
Vitamin B60.7 mg
Vitamin B123.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.2 mg
Folate77 mcg
Choline393 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 58. The excerpt below is the record exactly as published.
Lobster Force. Two eujis lobster. 1 tablespoon butter, 1 tal»l(>s])oo]i Dousman's Best Patent flonr, 1 cup cream, *1 tal)lespoon chopped parsley, 14 *j'' '^ nutmeg, 3/2 teaspoon salt, cayenne, yolks of 3 hard-boiled eggs mashed fine
Cook this with the app: pantry check, scaling, and the assistant.