pescatariannut-freesoy-free
Lobster Timbales I
From Boston Cooking-School cook book, 1896
Serves 6
Fills 10 or more molds.
Presented as published in 1896. 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
711Calories
32 gProtein
14 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein32 g
Carbohydrates14 g
Fiber0.5 g
Sugars1.1 g
Total Fat58 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol354 mg
Sodium846 mg
Potassium489 mg
Calcium253 mg
Iron0.9 mg
Magnesium72 mg
Phosphorus359 mg
Zinc5.9 mg
Copper2.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.8 mcg
Vitamin E1.3 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate26 mcg
Choline110 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 174. The excerpt below is the record exactly as published.
LOBSTER TIMBALES I 2-pound lobster, boiled Anchovy paste ¥% cup soft, stale bread crumbs V4 teaspoon salt 14 cup milk Few grains cayenne 4 cup cream 3 egg whites, beaten until stiff
Cook this with the app: pantry check, scaling, and the assistant.