Polly Lobster
From The cult of the chafing dish, 1904
A toothsome dish.
Presented as published in 1904. 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
485Calories
8 gProtein
56 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein8.1 g
Carbohydrates56 g
Fiber12 g
Sugars29 g
Total Fat28 g
Saturated Fat2.3 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol0 mg
Sodium36 mg
Potassium1510 mg
Calcium140 mg
Iron1.9 mg
Magnesium85 mg
Phosphorus217 mg
Zinc1.4 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A151 mcg
Vitamin E11 mg
Vitamin K32 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate140 mcg
Choline52 mg
Caffeine0 mg
Water741 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 18. The excerpt below is the record exactly as published.
Polly Lobster. The next recipe is called Polly Lobster, and It is toothsome. Cut up the lobster into inch lumps, put it in the dish with two or three tablespoons of salad oil, according to its size ; add three or four whole onions, a small bunch of chives, pepper and salt, a wineglass of sherry, and three quartered tomatoes
Cook this with the app: pantry check, scaling, and the assistant.