pescatariannut-freeegg-freesoy-free
Lobster Stew
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
532Calories
29 gProtein
45 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein29 g
Carbohydrates45 g
Fiber0.2 g
Sugars36 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol151 mg
Sodium450 mg
Potassium1170 mg
Calcium934 mg
Iron0.9 mg
Magnesium100 mg
Phosphorus812 mg
Zinc4.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.9 mg
Vitamin K6.2 mcg
Vitamin B60.5 mg
Vitamin B124.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.1 mg
Folate23 mcg
Choline149 mg
Caffeine0 mg
Water668 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 174. The excerpt below is the record exactly as published.
LOBSTER STEW 1 small lobster Pinch of soda 3 cups milk 3 buttered crackers Salt and pepper 1 tablespoon butter 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.