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Lobster Sauce
From The household cook book, 1902
Serves 4
Good for any fish.
Presented as published in 1902. 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
20Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein1.2 g
Carbohydrates2 g
Fiber0.2 g
Sugars0.7 g
Total Fat1.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol10 mg
Sodium2459 mg
Potassium48 mg
Calcium9.2 mg
Iron0.1 mg
Magnesium4.6 mg
Phosphorus14 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.1 mcg
Choline6.1 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 75. The excerpt below is the record exactly as published.
LOBSTER SAUCE — Take the meat from the tail and claws of a boiled lobster, chop it into dice ^ inch in size. Add it to a drawn butter sauce, and season with cayenne pepper, salt and lemon juice. Adding a teaspoon of lobster butter
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