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Lobster Rissoles

Name: Lobster Rissoles
Yield: 1 servings
Ingredients: a small newly-boiled fresh lobster; half a tea-spoonful of salt; a tea-spoonful of finely-skred parsley; a pinch of cayenne; the strained juice of half a small lemon; an inch of sliced onion; a quarter of a pint of cream; the yolks of two eggs

From Cassell's dictionary of cookery, 1892

Serves 1

Sufficient for five or six persons.

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

830Calories

25 gProtein

24 gCarbs

71 gFat

Full nutrition (33 nutrients)

Calories830 kcal

Protein25 g

Carbohydrates24 g

Fiber4 g

Sugars7.6 g

Total Fat71 g

Saturated Fat24 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat0.1 g

Cholesterol152 mg

Sodium1304 mg

Potassium460 mg

Calcium143 mg

Iron0.8 mg

Magnesium36 mg

Phosphorus159 mg

Zinc1.4 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C40 mg

Vitamin A7 mcg

Vitamin E6 mg

Vitamin K28 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.7 mg

Folate39 mcg

Choline29 mg

Caffeine0 mg

Water320 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 862. The excerpt below is the record exactly as published.

obster, Rissoles of.— Pick the meat from a small newly-boiled fresh lobster. Mince it finely, and mix with it half a tea- spoonful of salt, a tea-spoonful of finely-skred parsley, and a pinch of cayenne, and pour upon it the strained juice of half a small lemon. Fry an inch of sliced onion in butter until tender, poui- over it a quarter of a pint of cream, simmer for three or four minutes, then put in the minced lobster ; add the yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.