Frenchdinnerpescatariannut-freeegg-freesoy-free
Lobster Soup or Bisque of Lobster
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. William Myers, Franklin, IL.
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
440Calories
78 gProtein
19 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein78 g
Carbohydrates19 g
Fiber4.8 g
Sugars0.9 g
Total Fat10 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol593 mg
Sodium3093 mg
Potassium1012 mg
Calcium444 mg
Iron4 mg
Magnesium194 mg
Phosphorus788 mg
Zinc16 mg
Copper6.3 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C5.5 mg
Vitamin A74 mcg
Vitamin E4.9 mg
Vitamin K2.5 mcg
Vitamin B60.6 mg
Vitamin B125.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.1 mg
Folate63 mcg
Choline323 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 128. The excerpt below is the record exactly as published.
LOBSTER SOUP OR BISQUE OF LOBSTER.— 2 lbs. of lobster, 1 qt. milk, 1 tablespoon butter, 2 tablespoons flour or corn starch, 1 teaspoon salt, 1 saltspoon white pepper, J4 saltspoon cayenne pepper, 1 pt. of water
Cook this with the app: pantry check, scaling, and the assistant.