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Lobsters au Gratin
From The household cook book, 1902
Serves 1
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
Nutrition per serving
256Calories
12 gProtein
43 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories256 kcal
Protein12 g
Carbohydrates43 g
Fiber2.7 g
Sugars3.7 g
Total Fat3.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.3 g
Cholesterol32 mg
Sodium545 mg
Potassium168 mg
Calcium131 mg
Iron3 mg
Magnesium35 mg
Phosphorus139 mg
Zinc1.8 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.3 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate67 mcg
Choline26 mg
Caffeine0 mg
Water24 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 62. The excerpt below is the record exactly as published.
LOBSTERS AU QRATIN — Split the tail and body of the lob- ster, removing the fish and taking care not to break the shells; mince the fish, and put all into a stew-pan with a little good stock, and pep- per and salt; mix it well, fill the shells with the mixture, cover them well with bread crumbs, brush over with clarified butter, and brown it in a hot oven. BROILED LOBSTER.— After being boiled, a lobster may be broiled as follows: Take the claws off and crack them, split the body and tail in two, season well with pepper
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