nut-free
Lobster Soup
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
- one large lobster
- one quart of milk
- one pint of water
- one pound of butter
- a tablespoonful of flour
- salt
- red pepper
Method
Pick meat from lobster shell; scald milk and water; add lobster, butter, flour, salt, and pepper; boil for ten minutes and serve hot.
As published
This recipe was extracted from The new home cook book (1896), page 27. The excerpt below is the record exactly as published.
LOBSTER SOUP. Mrs. Robert Harris. One large lobster or two small ones ; pick all the meat from the shell and chop fine ; scald one quart of milk and one pint of water; then add the lobster, one pound of butter, a tablespoonful of flour, and salt and red pepper
Cook this with the app: pantry check, scaling, and the assistant.