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Lobster Sauce
From Banquets of the nations, 1911
Serves 1
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
716Calories
15 gProtein
47 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories716 kcal
Protein15 g
Carbohydrates47 g
Fiber3.6 g
Sugars12 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.9 g
Cholesterol47 mg
Sodium1040 mg
Potassium561 mg
Calcium325 mg
Iron1.9 mg
Magnesium53 mg
Phosphorus296 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C55 mg
Vitamin A326 mcg
Vitamin E1.3 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2 mg
Folate41 mcg
Choline58 mg
Caffeine0 mg
Water484 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 246. The excerpt below is the record exactly as published.
lobster sauce. Bream, cod, haddock, ling, plaice, and whiting may be cooked the same way. Lobster Sauce. Take half a pint of white sauce (milk, butter, and flour), add to it a glass of burgundy, and small pieces of lobster; season with pepper, salt, a pinch of mace, and last of all a squeeze of lemon
Cook this with the app: pantry check, scaling, and the assistant.