pescatariannut-freeegg-freesoy-free
Lobster Patties
From The century cook book, 1894
Serves 6
Cream sauce may be substituted for the gravy.
Presented as published in 1894. 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
65Calories
11 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein11 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.7 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol100 mg
Sodium780 mg
Potassium119 mg
Calcium59 mg
Iron0.2 mg
Magnesium26 mg
Phosphorus205 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate18 mcg
Choline64 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 22. The excerpt below is the record exactly as published.
Lobster Patties. Take minced lobster, four table- spoonfuls of French white sauce, six drops of anchovy sauce, lemon juice, ^' cayenne to taste. Line the patty pans Patties. with puff paste, and fill each with flour; cover with paste, brush over with tgg, and bake of a light color. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stir it over the fire for five minutes; remove the lids of the patty pans, take out the flour, fill with the mixture, and replace the covers. Buttered Prawns. Needed one pint of picked prawns, three-quarters of a pint of stock; thickening of butter and flour; salt
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