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Lobster Patties
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
400Calories
24 gProtein
39 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories400 kcal
Protein24 g
Carbohydrates39 g
Fiber0.2 g
Sugars23 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol122 mg
Sodium398 mg
Potassium832 mg
Calcium642 mg
Iron0.2 mg
Magnesium78 mg
Phosphorus575 mg
Zinc3.8 mg
Copper0.7 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.3 mg
Folate5 mcg
Choline122 mg
Caffeine0 mg
Water471 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 49. The excerpt below is the record exactly as published.
LOBSTER PATTIES Cut into small pieces tail part, two boiled lobsters. Season well with pep- per, salt and a little lemon juice. Dis- solve two tablespoons cornstarch in a little cold milk, and turn into one pint of boiling milk. After it has thickened add butter
Cook this with the app: pantry check, scaling, and the assistant.