gluten-freedairy-freeegg-freesoy-free
Lobster with Gravy
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve hot.
Presented as published in 1892. 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
86Calories
8 gProtein
7 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein7.5 g
Carbohydrates6.9 g
Fiber0.5 g
Sugars1.2 g
Total Fat2.9 g
Saturated Fat1.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Cholesterol27 mg
Sodium855 mg
Potassium152 mg
Calcium24 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus68 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2.4 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate4.6 mcg
Choline21 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 391. The excerpt below is the record exactly as published.
one large Lobster or two small ones, cut it into small pieces, put them into a stewpan with 1 pint of clear beef gravy, and boil gently for a few minutes. Knead about loz. of butter with 1 table-spoonful of flour, put it in with the Lobster, and add 1 table- spoonful of anchovy essence, the same quantity of walnut ketchup, a few drops of lemon-juice and 1 wineglassful of port wine, seasoning to taste with salt
Cook this with the app: pantry check, scaling, and the assistant.