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Lobster Soup

Name: Lobster Soup
Yield: 8 servings
Ingredients: an ounce of chopped ham; a minced onion; a minced carrot; one ounce of butter; a quart and a half of white stock; a pint of any white wine; three pounds of boiled lobster; a sliced hard-boiled egg; two cupfuls of boiled rice; a little butter

From Soyer's standard cookery, 1912

Serves 8

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

206Calories

30 gProtein

4 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories206 kcal

Protein30 g

Carbohydrates3.7 g

Fiber0.5 g

Sugars1.4 g

Total Fat5.5 g

Saturated Fat0.7 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.7 g

Cholesterol250 mg

Sodium776 mg

Potassium411 mg

Calcium154 mg

Iron0.6 mg

Magnesium69 mg

Phosphorus299 mg

Zinc6.2 mg

Copper2.3 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C1.8 mg

Vitamin A74 mcg

Vitamin E1.6 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.9 mg

Folate25 mcg

Choline142 mg

Caffeine0 mg

Water220 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 21. The excerpt below is the record exactly as published.

Lobster Soup. Fry an ounce of chopped ham, a minced onion, and a minced carrot with a little parsley and thyme in one ounce of butter. Place this in a quart and a half of white stock to- gether with a pint of any white wine and three pounds of boiled lobster chopped up small. After simmering for an hour strain the whole, add a sliced hard-boiled egg, a little butter, and two cupfuls of boiled rice

Cook this with the app: pantry check, scaling, and the assistant.