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Lobster Roulette
From Cassell's dictionary of cookery, 1892
Serves 2
Recipe by A. von Kochheim.
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
163Calories
4 gProtein
28 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein3.9 g
Carbohydrates28 g
Fiber2.5 g
Sugars0 g
Total Fat4.5 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium4868 mg
Potassium100 mg
Calcium47 mg
Iron3.4 mg
Magnesium30 mg
Phosphorus44 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate55 mcg
Choline0 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1605. The excerpt below is the record exactly as published.
half a pint of water. When it has boiled a quarter of an hour, strain it, set the liquor again on the fire with two ounces of flour, a little pounded mace, and a pinch of sugar ; add bouillon to it till it becomes like thick pap; then stir in the chopped lobster and a little salt
Cook this with the app: pantry check, scaling, and the assistant.