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Lobster, Fricasseed

Name: Lobster, Fricasseed
Yield: 2 servings
Ingredients: one table-spoonful of butter; one-half cupful of hot water; two cupfuls of lobster meat cut into bits; one table-spoonful of vinegar; a little salt, pepper, nutmeg, mustard, and one beaten egg.

From Harper's cook book encyclopædia, 1902

Serves 2

Presented as published in 1902. 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

184Calories

39 gProtein

0 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories184 kcal

Protein39 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat7.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.7 g

Cholesterol316 mg

Sodium1003 mg

Potassium475 mg

Calcium202 mg

Iron0.6 mg

Magnesium91 mg

Phosphorus382 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

Water259 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 156. The excerpt below is the record exactly as published.

Lobster, Fricasseed. — Put into a chafing-dish, over hot water, one table- spoonful of butter and one- half cup- ful of hot water. When the butter is melted, add two cupfuls of lobster meat cut into bits. When hot, add one table-spoonful of vinegar, a little salt, pepper, nutmeg, mustard, and one beaten egg.

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