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Plain Lobster
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
The simplest way of serving lobster is often considered the best.
Presented as published in 1884. 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
364Calories
78 gProtein
0 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories364 kcal
Protein78 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.5 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.4 g
Cholesterol601 mg
Sodium2002 mg
Potassium946 mg
Calcium397 mg
Iron1.2 mg
Magnesium180 mg
Phosphorus762 mg
Zinc17 mg
Copper6.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.7 mcg
Vitamin E4.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B125.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.5 mg
Folate47 mcg
Choline333 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 111. The excerpt below is the record exactly as published.
the meat. If the lobster shell is to be used for serving the meat, cut down the under side of the tail with a sharp knife, and remove the meat without breaking the outside shell. Trim the inside, and clean the shell. The body shell may be cleaned, split in halves, and trimmed with sharp scissors into the shape of clam shells. Plain Lobster, — The simplest way of serving lobster is b}^ many considered the best. Remove the meat from the shell, and arrange in a tasteful manner ; or cut it into small pieces. Let each person season to taste with salt,, pepper^ vinegar^ and oz7, or melted butter
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Cook this with the app: pantry check, scaling, and the assistant.