Lobster Soup

Name: Lobster Soup
Ingredients: a two-pound lobster; two quarts of milk; two ounces of fresh butter; salt and a little cayenne; a little milk or cream

From High living, 1904

Presented as published in 1904. 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

1868Calories

213 gProtein

90 gCarbs

115 gFat

Full nutrition (34 nutrients)

Calories1868 kcal

Protein213 g

Carbohydrates90 g

Fiber0 g

Sugars94 g

Total Fat115 g

Saturated Fat38 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.8 g

Omega-30.2 g

Cholesterol1519 mg

Sodium4584 mg

Potassium4749 mg

Calcium3168 mg

Iron2.4 mg

Magnesium578 mg

Phosphorus3440 mg

Zinc40 mg

Copper12 mg

Manganese0.5 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A633 mcg

Vitamin E8.9 mg

Vitamin K0 mcg

Vitamin B62.1 mg

Vitamin B1222 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.8 mg

Niacin (B3)16 mg

Folate91 mcg

Choline985 mg

Caffeine0 mg

Water2462 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 2. The excerpt below is the record exactly as published.

LOBSTER SOUP — Pick the meat from a two-pound lobster, chop fine and pound in a mortar, adding from time to time a little milk or cream. When perfectly smooth, add salt and a little cayenne. Take out enough to make a dozen small balls, and bind with egg. Fry the balls in butter. Mix the rest of the lobster with two quarts of milk and rub through a sieve. Put in a saucepan and simmer for ten minutes. Add two ounces of fresh butter

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