Frenchdinnerpescatariannut-freeegg-freesoy-free
Lobster Soup, or Bisque of Lobster
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
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
No method was recorded for this recipe.
Nutrition per serving
368Calories
47 gProtein
22 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein47 g
Carbohydrates22 g
Fiber2.9 g
Sugars12 g
Total Fat13 g
Saturated Fat5.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol325 mg
Sodium1641 mg
Potassium889 mg
Calcium519 mg
Iron1.9 mg
Magnesium128 mg
Phosphorus635 mg
Zinc9.2 mg
Copper3.2 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C4 mg
Vitamin A145 mcg
Vitamin E3 mg
Vitamin K2.5 mcg
Vitamin B60.5 mg
Vitamin B124.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate27 mcg
Choline204 mg
Caffeine0 mg
Water519 g
Estimated from matched ingredients across 4 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 93. The excerpt below is the record exactly as published.
Lobster Soup, or Bisque of Lobster. 2 pounds lobster. 1 quart milk. 1 tablespoonful butter. 2 tablesp. flour or cornstarch. 1 teaspoonful salt. 1 saltspoonful white pepper. 3^ saltspoonful cayenne pepper. 1 pint water
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