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Lobster, Oyster or Shrimp Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
531Calories
25 gProtein
29 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein25 g
Carbohydrates29 g
Fiber0.8 g
Sugars10 g
Total Fat35 g
Saturated Fat8.7 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol69 mg
Sodium1326 mg
Potassium562 mg
Calcium295 mg
Iron1.5 mg
Magnesium54 mg
Phosphorus576 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.2 mcg
Vitamin C1.8 mg
Vitamin A329 mcg
Vitamin E1.5 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.2 mg
Folate28 mcg
Choline36 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 66. The excerpt below is the record exactly as published.
e C. white sauce. CURRY SAUCE. Use % t. curry, mixing it with the flour and butter of a white or brown sauce. To be served with baked or boiled fowl. 124 THE WORCESTER DOMESTIC SCIENCE SCHOOL. MAIZE SAUCE. When ready to serve, stir into white sauce one C. popped corn Serve with boiled fowl as a garnish around the bird, and put dry popped corn in the edge. LOBSTER, OYSTER OR SHRIMP SAUCE. 1 C. white sauce and % C. fish parboiled and cut in pieces.
Cook this with the app: pantry check, scaling, and the assistant.