Lobster Sauce

Name: Lobster Sauce
Ingredients: one and one-half tablespoons of flour; one pint of milk; lobster cut in small pieces; three tablespoons cream; one-half tumbler sherry or brandy

From The Stag Cook Book: Written for Men by Men, 1922

Brandy or sherry is essential for this dish.

Presented as published in 1922. 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

668Calories

57 gProtein

33 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories668 kcal

Protein57 g

Carbohydrates33 g

Fiber0 g

Sugars23 g

Total Fat33 g

Saturated Fat18 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol404 mg

Sodium1195 mg

Potassium1263 mg

Calcium827 mg

Iron1.3 mg

Magnesium154 mg

Phosphorus911 mg

Zinc11 mg

Copper3.2 mg

Manganese0.2 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E2.3 mg

Vitamin K1.1 mcg

Vitamin B60.6 mg

Vitamin B125.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5.1 mg

Folate42 mcg

Choline253 mg

Caffeine0 mg

Water648 g

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 33. The excerpt below is the record exactly as published.

one and one-half tablespoons of flour into double boiler. Stir until creamy. Add one pint of milk and cook about five minutes. Add lobster cut in small pieces and cook about fifteen minutes. Just before serving add three tablespoons cream and one- half tumbler sherry or brand

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