pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Lobster, St. Stephan
From With a saucepan over the sea, 1902
Serves 2
Presented as published in 1902. 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
22Calories
2 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein2.5 g
Carbohydrates1.3 g
Fiber0.5 g
Sugars0.2 g
Total Fat0.2 g
Saturated Fat2 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol16 mg
Sodium61 mg
Potassium105 mg
Calcium29 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus30 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K205 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate21 mcg
Choline10 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 16. The excerpt below is the record exactly as published.
LOBSTER, ST. STEPHAN. Cook and cut up a large lobster, saute it in olive oil, add parsley, salt, pepper, and a tablespoonful of chopped onion. Add cup of white stock and 1 tablespoonful of Chablis
Cook this with the app: pantry check, scaling, and the assistant.