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Lobster Sauce
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
7Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6.5 kcal
Protein1.1 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol7.9 mg
Sodium34 mg
Potassium23 mg
Calcium13 mg
Iron0 mg
Magnesium5.2 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.2 mcg
Choline4.8 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 110. The excerpt below is the record exactly as published.
LOBSTER SAUCE. Mrs, Seelefs Cook Book, After removing the meat from a good-sized boiled lobster, boil the shells in one scant quart of water for twenty minutes. Strain and use the broth to make a cream sauce. Cut the lobster meat in small pieces ami powder the dried lobster coral. Stir both into the sauce. Add a dash of cayenne and two table- spoonfuls of lemon jui
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