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Lobster Miroton
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for six or seven persons.
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
Nutrition per serving
305Calories
29 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein29 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol776 mg
Sodium390 mg
Potassium326 mg
Calcium133 mg
Iron3.6 mg
Magnesium34 mg
Phosphorus436 mg
Zinc3.5 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate97 mcg
Choline606 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 860. The excerpt below is the record exactly as published.
Lobster, Miroton of. — Soak the crurnb of a penny roll until it is c^uite soft in as much cream as will just cover it. Pick all .the meat from a medium-sized, freshly-boiled hen lobster, pound it with the spawn thoroughly in a mortar, and mix with it the soaked crumb, and the well-beaten yolks of tlrree fresh eggs. Season with pepper, salt, and pounded mace
Cook this with the app: pantry check, scaling, and the assistant.