Lobster Fritters
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve hot.
Presented as published in 1892. 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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 371. The excerpt below is the record exactly as published.
Lobster Fritters. — (1) Finely chop the meat of a Lobster and a few skinned prawns ; put them into a stewpan with a lump of butter, and toss over the fire until hot. Prepare some y 'ood paste, roll it out about Jin. in thickness, cut it into ' ounds with a tin cutter ljin. in diameter
Cook this with the app: pantry check, scaling, and the assistant.