Pompano - Lobster Sauce
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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
38Calories
5 gProtein
1 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories38 kcal
Protein4.7 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.2 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium473 mg
Potassium203 mg
Calcium71 mg
Iron0.5 mg
Magnesium2.4 mg
Phosphorus71 mg
Zinc0.2 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate9.5 mcg
Choline22 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 21. The excerpt below is the record exactly as published.
POMPANO - - LOBSTER SAUCE Split the fish in two, and remove the head and bones. Put it in a flat pan, cover it with one-half a pint of fish stock
Cook this with the app: pantry check, scaling, and the assistant.