Frenchdinnergluten-freedairy-freenut-freesoy-free
Lobster Soup, or Bisque
From Original White House Cookbook, 1887
Serves 3
Presented as published in 1887. 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
678Calories
90 gProtein
0 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories678 kcal
Protein90 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Cholesterol444 mg
Sodium410 mg
Potassium1452 mg
Calcium82 mg
Iron3.9 mg
Magnesium112 mg
Phosphorus956 mg
Zinc14 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B126.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)34 mg
Folate68 mcg
Choline52 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 22. The excerpt below is the record exactly as published.
LOBSTER SOUP, OR BISOUE. Have ready a good broth made of three pounds of veal boiled slowly in as much water as will cover it, till the meat is reduced to shreds. It must then be well strained. Having boiled one fine middle-sized lobster, extract all the meat from the body and claws. Bruise part of the coral in a mortar, and also an equal quantity of the meat. Mix them well together. Add mace, cay- enne, salt and pepper, and make them up into force meat balls, binding the mixture with the yolk of an egg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.