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Lobster Sauce
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
305Calories
2 gProtein
4 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein2 g
Carbohydrates4.5 g
Fiber1.7 g
Sugars0 g
Total Fat38 g
Saturated Fat19 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol104 mg
Sodium2463 mg
Potassium79 mg
Calcium43 mg
Iron1.1 mg
Magnesium17 mg
Phosphorus33 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A233 mcg
Vitamin E0.9 mg
Vitamin K5.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.6 mcg
Choline11 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 188. The excerpt below is the record exactly as published.
lobster sauce. Sole, whiting, ling, hake, halibut, turbot, and cod, are cooked the same as above. Lobster Sauce. Cut a small lobster into slices the size of half-crown pieces, which put into a stewpan ; pound the soft and white parts with an ounce of butter, and rub it through a sieve ; pour ten spoonfuls of melted butter, and two of cream, over the slices in the stewpan, add half a blade of mace, a saltspoonful of salt, a quarter ditto of pepper, and a little cayenne
Cook this with the app: pantry check, scaling, and the assistant.