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Lobster Miroton
From The encyclopaedia of practical cookery, 1892
Serves 4
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
64Calories
2 gProtein
0 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein1.8 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat6.1 g
Saturated Fat2.2 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.8 g
Cholesterol97 mg
Sodium43 mg
Potassium20 mg
Calcium11 mg
Iron0.3 mg
Magnesium1 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline70 mg
Caffeine0 mg
Water6.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 387. The excerpt below is the record exactly as published.
the yolks of two well-beaten eggs, and sprinkle a little pepper, salt, and pounded mace in. Beat one egg to a stiff froth, and mix it with the above ingredients. Line a pudding-basin with some slices of fat ham
Cook this with the app: pantry check, scaling, and the assistant.