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Lobster Sauce
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
949Calories
24 gProtein
58 gCarbs
69 gFat
Full nutrition (33 nutrients)
Calories949 kcal
Protein24 g
Carbohydrates58 g
Fiber1.5 g
Sugars20 g
Total Fat69 g
Saturated Fat17 g
Monounsaturated Fat29 g
Polyunsaturated Fat20 g
Cholesterol62 mg
Sodium1971 mg
Potassium795 mg
Calcium576 mg
Iron2.6 mg
Magnesium80 mg
Phosphorus520 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C3.5 mg
Vitamin A650 mcg
Vitamin E2.1 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)3.3 mg
Folate58 mcg
Choline89 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 59. The excerpt below is the record exactly as published.
LOBSTER SAUCE. J a fresh lobster or 1 tin 1 pt. of white sauce. Mode. — Shell and chop up the lobster if fresh or if tinned, add it to the white sauce, also the juice of a lemon, and a little cayenne
Cook this with the app: pantry check, scaling, and the assistant.