Lobster Sauce

Name: Lobster Sauce
Ingredients: 2 tablespoon fu ls of butter; 2 tablespoonfuls of flour; 1 pint of cream; Yelks of 2 eggs; Season with salt, pepper, and a little sherry wine

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

1807Calories

24 gProtein

31 gCarbs

198 gFat

Full nutrition (34 nutrients)

Calories1807 kcal

Protein24 g

Carbohydrates31 g

Fiber0 g

Sugars0.4 g

Total Fat198 g

Saturated Fat99 g

Monounsaturated Fat38 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol917 mg

Sodium242 mg

Potassium618 mg

Calcium349 mg

Iron2.6 mg

Magnesium45 mg

Phosphorus487 mg

Zinc2.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.4 mg

Folate72 mcg

Choline294 mg

Caffeine0 mg

Water355 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 21. The excerpt below is the record exactly as published.

LOBSTER SAUCE. 2 tablespoon fu Is of butter. 2 tablespoonfuls of flour. 1 pint of cream. Yelks of 2 eggs. Season with salt, pepper, and a little sherry wine

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