pescatariangluten-freenut-freeegg-freesoy-free
Lobster Sauce
From Soyer's standard cookery, 1912
Serves 6
Sauce must be quite red.
Presented as published in 1912. 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
339Calories
2 gProtein
1 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories339 kcal
Protein1.5 g
Carbohydrates1.4 g
Fiber0.5 g
Sugars0.3 g
Total Fat37 g
Saturated Fat23 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol104 mg
Sodium173 mg
Potassium56 mg
Calcium20 mg
Iron0.2 mg
Magnesium5.3 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.2 mg
Vitamin A335 mcg
Vitamin E1.4 mg
Vitamin K4.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.9 mcg
Choline13 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 72. The excerpt below is the record exactly as published.
Lobster Sauce. Put twelve tablespoonfuls of melted butter in a stewpan, cut 102 STANDARD COOKERY. up a small-sized lobster into dice, make a quarter of a pound of lobster butter with the spawn, as directed; when the melted butter is upon the point of boiling, add the lobster butter, stir the sauce round over the fire until the butter is melted, season with a little essence of anchovies, the juice of half a lemon, and a quarter of a saltspoonful of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.