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Lobster Gateau

Name: Lobster Gateau
Yield: 3 servings
Ingredients: Half pound lobster flesh; J lb. bread crumbs (stale); 1 spoonful salt; 1 oz. butter; 1 pint milk or cream; pepper; a little cayenne; yolks of 3 eggs

From Miss Cameron's cookery book, 1898

Serves 3

Tinned lobster can be used instead of fresh.

Presented as published in 1898. 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

707Calories

31 gProtein

58 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories707 kcal

Protein31 g

Carbohydrates58 g

Fiber3.4 g

Sugars4.9 g

Total Fat46 g

Saturated Fat19 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol388 mg

Sodium3295 mg

Potassium449 mg

Calcium282 mg

Iron4.7 mg

Magnesium72 mg

Phosphorus394 mg

Zinc4.6 mg

Copper1.3 mg

Manganese0.8 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A81 mcg

Vitamin E1.2 mg

Vitamin K7.1 mcg

Vitamin B60.3 mg

Vitamin B121.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.3 mg

Folate112 mcg

Choline211 mg

Caffeine0 mg

Water153 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 16. The excerpt below is the record exactly as published.

Lobster Gateau. (Gateau d'Homard.) Half pound lobster flesh, J lb. bread crumbs (stale), 1 spoonful salt, 1 oz. butter, \ pint milk or cream, saltspoo pepper, a little cayenne, yolks of 3 eggs

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