pescatariannut-freesoy-free
Lobster Timbales II
From Boston Cooking-School cook book, 1896
Serves 2
Fills 6 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
721Calories
34 gProtein
11 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein34 g
Carbohydrates11 g
Fiber0.2 g
Sugars3 g
Total Fat65 g
Saturated Fat25 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol294 mg
Sodium1715 mg
Potassium461 mg
Calcium250 mg
Iron0.7 mg
Magnesium61 mg
Phosphorus326 mg
Zinc4.8 mg
Copper1.6 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E4 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate18 mcg
Choline94 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 2 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 II 1 cup chopped cooked lobster meat Few drops onion juice 1 tablespoon butter 2 egg yolks 1 tablespoon flour YZ cup milk 1 teaspoon salt 1 cup cream, beaten stiff lg teaspoon paprika 1 egg white, beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.