nut-freesoy-free
Lobster Pudding
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
241Calories
10 gProtein
5 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories241 kcal
Protein9.9 g
Carbohydrates5.1 g
Fiber0.3 g
Sugars0.8 g
Total Fat20 g
Saturated Fat7 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol125 mg
Sodium418 mg
Potassium146 mg
Calcium32 mg
Iron1 mg
Magnesium12 mg
Phosphorus133 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0.2 mg
Vitamin A45 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate19 mcg
Choline95 mg
Caffeine0 mg
Water42 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 376. The excerpt below is the record exactly as published.
Lobster Pudding1. — Pound the meat and coral of a large Lobster to a paste. Mix with it lightly 1 teacupful of sifted breadcrumbs, cayenne pepper and salt to taste, 1 teaspoonful of Worcestershire sauce or Harvey’s sauce, 1 table-spoonful of cream, and two well-beaten eggs. Line a pudding-tin with very thin slices of fat bacon or fat salted Lobs
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