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Planked Live Lobster
From Boston Cooking-School cook book, 1896
Serves 2
Serves 2.
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
240Calories
7 gProtein
28 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein6.7 g
Carbohydrates28 g
Fiber6.2 g
Sugars1.4 g
Total Fat13 g
Saturated Fat8 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol48 mg
Sodium5102 mg
Potassium789 mg
Calcium140 mg
Iron6.7 mg
Magnesium68 mg
Phosphorus115 mg
Zinc1.3 mg
Copper1.1 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A161 mcg
Vitamin E0.8 mg
Vitamin K251 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate40 mcg
Choline17 mg
Caffeine0 mg
Water223 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 102. The excerpt below is the record exactly as published.
PLANKED LIVE LOBSTER Live lobster Sliced tomatoes, peeled and chilled Olive oil or melted butter _ Sliced cucumbers Julienne potatoes Parsley Salt, pepper, and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.