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Lobster Sauce a la Creme
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
32 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein2 g
Carbohydrates4.5 g
Fiber1.7 g
Sugars0 g
Total Fat32 g
Saturated Fat19 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol88 mg
Sodium2462 mg
Potassium78 mg
Calcium42 mg
Iron1.1 mg
Magnesium16 mg
Phosphorus32 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
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 73. The excerpt below is the record exactly as published.
Lobster Sauce a la Creme. 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 spoon- fuls 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
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