pescatariannut-freesoy-free
Lobster Melon
From The home cook book, 1905
Serves 2
Garnish with watercress or parsley.
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
718Calories
58 gProtein
36 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein58 g
Carbohydrates36 g
Fiber1.5 g
Sugars10 g
Total Fat36 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat8.9 g
Omega-30.1 g
Cholesterol798 mg
Sodium2839 mg
Potassium899 mg
Calcium492 mg
Iron5 mg
Magnesium122 mg
Phosphorus805 mg
Zinc9.3 mg
Copper2.6 mg
Manganese0.5 mg
Vitamin D5.1 mcg
Vitamin C0.9 mg
Vitamin A431 mcg
Vitamin E3.7 mg
Vitamin K3.7 mcg
Vitamin B60.6 mg
Vitamin B124.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.3 mg
Folate128 mcg
Choline598 mg
Caffeine0 mg
Water406 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 29. The excerpt below is the record exactly as published.
LOBSTER MELON Cook half a cup of milk and half a cup of breadcrumbs together. Add one and a half cups of lobster meat, chopped very fine ; one teaspoon of salt, one-fourth of a teaspoon of paprika, one tablespoon of sherry, the stiffly beaten whites of three eggs. Line a melon mold, well buttered, with this mixture. Cut the tails of two lobsters into small cubes; fill the cavity in the mold and pour into this one cup of the white sauce, to which add the yolks of two eggs and one whole egg
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