Lobster Stew
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 70. The excerpt below is the record exactly as published.
LOBSTER STEW. Cut a lobster into small squares, cook slowly in fresh butter, adding a cup of cream sauce. Pour in some Worcestershire sauce, and a little curry-powder. Salt and pepper and serve on slices of thin, crisp, buttered toas
Cook this with the app: pantry check, scaling, and the assistant.