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Lobster Sauce
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 279. The excerpt below is the record exactly as published.
LOBSTER SAUCE. Put the coral and spawn of a boiled lobster into a mortar and pound to a smooth paste; melt butter the size of a large &gg with a wine-glass- ful of vinegar and a teaspoonful of prepared mustard, now stir in the coral and spawn and a pinch of salt and dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.