Lobster, Stewed
From Harper's cook book encyclopædia, 1902
Serves 3
Ensure not to overcook.
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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 160. The excerpt below is the record exactly as published.
Lobster, Stewed. — Pick out the meat of one or two good-sized lobsters, excluding the fat and red parts, chop very fine, and put it into a saucepan, with a teacupful of grated bread- crumbs, a lump of butter the size of an egg, salt, half a teacupful of milk, with cayenne pepper to taste
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