pescatariannut-freeegg-freesoy-free
Lobster Soup, No. 2
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Presented as published in 1884. 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
655Calories
12 gProtein
15 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein12 g
Carbohydrates15 g
Fiber0 g
Sugars7.8 g
Total Fat61 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol201 mg
Sodium164 mg
Potassium432 mg
Calcium310 mg
Iron0.2 mg
Magnesium36 mg
Phosphorus283 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.2 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate5.8 mcg
Choline41 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 94. The excerpt below is the record exactly as published.
Lobster Soup, No. 2. The meat of two small lobsters^ cut fine, one pint of cream., one pint of milk. Simmer twenty minutes. Add one table- spoonful of flour wet in cold milk. Salt and cayenne pepper to taste. Just before serving add half a cup of butter
Cook this with the app: pantry check, scaling, and the assistant.