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Lobster Sauce
From The table, 1889
Serves 1
Presented as published in 1889. 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
1000Calories
24 gProtein
58 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories1000 kcal
Protein24 g
Carbohydrates58 g
Fiber1.5 g
Sugars20 g
Total Fat75 g
Saturated Fat21 g
Monounsaturated Fat31 g
Polyunsaturated Fat20 g
Omega-30 g
Cholesterol77 mg
Sodium2016 mg
Potassium797 mg
Calcium578 mg
Iron2.6 mg
Magnesium80 mg
Phosphorus522 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C3.5 mg
Vitamin A699 mcg
Vitamin E2.3 mg
Vitamin K6.5 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
Choline90 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 111. The excerpt below is the record exactly as published.
Lobster Sauce. — Pour one pint of Hollandaise sauce (No. 160) into a saucepan ; place it on the hot stove, but do not allow it to boil. Add the claw of a good-sized boiled lobster cut into lozenge-shaped pieces; heat well for five minutes, stirring it lightly, add a quarter of an ounce of lobster butter
Cook this with the app: pantry check, scaling, and the assistant.